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Hot Crab Salsa Dip

Hot Crab Salsa Dip Recipe

  • 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
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Nutritional information
Nutrition Facts
Serving Size 1/30 of a recipe
Amount Per Serving
Calories 54
Total Fat 2.2g
Saturated Fat 0.8g
Cholesterol 9mg
Sodium 142mg
Total Carbohydrate 5.5g
Dietary Fiber 0.7g
Sugars 0.8g
Protein 2.6g
* 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.



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