Ingredients30 m servings 530 cals
- Heat the oven to 350 degrees F.
- Stir the picante sauce and chili powder in a small bowl. Spread the cream cheese in the bottom of a 9-inch pie plate. Top with the picante sauce mixture, crabmeat, Cheddar cheese and olives.
- Bake for 15 minutes or until the mixture is hot and bubbling. Top with additional picante sauce. Serve with the pita triangles, tortilla chips or fresh vegetables for dipping.
- Tip: To soften the cream cheese, remove from the wrapper. Place the cream cheese onto a microwavable plate. Microwave on HIGH for 15 seconds.
Per Serving: 530 calories; 40.9 g fat; 9 g carbohydrates; 30.8 g protein; 189 mg cholesterol; 1486 mg sodium. Full nutrition
ReviewsRead all reviews 4
Great dip!! My sisters absolutely loved it! Our house always has Salsa, cream cheese, and shredded cheese; now we will always have canned crab meat as well! Only changes I made was I left of...
LOVED this! I did change one thing though...I had a package of imitation crab on hand that needed used, so I went with that. If this dip was great w/ that, I can only imagine how it would be wit...
This was very interesting. I never had cheese on crabmeat, but I was willing to try it. I liked it and the ladies group I made it for was very happy with it.