Shelly's Recipe

MONTEREY CRAB DIP

Category: Dips - Hot

2 slices bacon, cooked until crisp and crumbled
1 small onion, finely chopped
2 medium tomatoes, peeled, seeded and chopped
1/2 cup finely chopped celery
1 (7 oz) can green chili salsa
1/4 tsp salt
2 cups shredded Monterey Jack cheese
6 oz lump crabmeat
Tortilla chips

To the skillet the bacon was cooked in, add the onion, tomatoes and celery to the bacon drippings. Cook over medium heat until onions are tender. Add bacon, salsa and salt. Over low heat, stir in the cheese, a little at a time, until melted. Do not let the mixture boil. Fold in the crabmeat being careful not to bread it up to mush. Pour into a bowl placed on a heated tray and surround with tortilla chips. Can be doubled.