Double Cheese Crab Dip

Name: Double Cheese Crab Dip
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: Global
Ingredients: 1 teaspoon chili powder; 227 grams refrigerated pasteurized crabmeat; 227 grams package cream cheese, softened; 59 milliliters sliced pitted ripe olives; 3 servings Pita triangles, tortilla chips or fresh vegetables; 237 milliliters Pace® Picante Sauce OR Pace® Thick & Chunky Salsa; 237 milliliters shredded Cheddar cheese

Double Cheese Crab Dip is a gluten free, primal, fodmap friendly, and pescatarian recipe with 3 servings. This hor d'oeuvre has 517 calories, 29g of protein, and 41g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. It is perfect for The Super Bowl. If you have & chunky salsa, pasteurized crabmeat, cream cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

Heat the oven to 350 degrees F.

Equipment you will use

Oven

Stir the picante sauce and chili powder in a small bowl.

Ingredients you will need

Picante Sauce

Chili Powder

Equipment you will use

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.

Ingredients you will need

Cheddar Cheese

Picante Sauce

Cream Cheese

Crabmeat

Olives

Spread

Bake for 15 minutes or until the mixture is hot and bubbling. Top with additional picante sauce.

Ingredients you will need

Picante Sauce

Equipment you will use

Oven

Serve with the pita triangles, tortilla chips or fresh vegetables for dipping.

Ingredients you will need

Tortilla Chips

Vegetable

Pita

Equipment

Oven

Bowl

Ingredients

Servings:

1teaspoon

chili powder 227grams

refrigerated pasteurized crabmeat 227grams

package cream cheese, softened 59milliliters

sliced pitted ripe olives 3servings

Pita triangles, tortilla chips or fresh vegetables 237milliliters

Pace® Picante Sauce OR Pace® Thick & Chunky Salsa 237milliliters

shredded Cheddar cheese

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Aubert Lauren Vineyard Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 139 dollars.