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Hot Crab Salsa Dip
- 1/2 (8 ounce) package cream cheese, softened
- 1 (10 ounce) package frozen chopped spinach, thawed and well drained
- 1 cup Pace® Chunky Salsa
- 1 (6 ounce) can crabmeat, drained
- Cut up fresh vegetables
- Pepperidge Farm® Golden Butter Distinctive Crackers
Directions:View on All Recipes
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|Serving Size 1/30 of a recipe|
|Amount Per Serving|
|Total Fat 2.2g|
|Saturated Fat 0.8g|
|Total Carbohydrate 5.5g|
|Dietary Fiber 0.7g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|