Shelly's Recipe

CREAMY MEXICAN CRAB DIP

Category: Dips - Cold

2 (8 oz) pkg cream cheese, room temperature
1 (7 1/2 oz) can crabmeat, flaked and cleaned
1/2 cup salsa

Melt cheese, stirring until smooth. Drain crabmeat through a sieve into a bowl, reserving 1 tbsp liquid. Add reserved liquid, crabmeat and salsa to cheese; stir well. Serve warm or at room temperature with baked tortilla chips, raw vegetables and breadsticks.