Cold Crab Dip
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- 8 oz
- cream cheese, room temperature
- 16 oz
- 1/2 to 3/4 jar thick and chunky salsa
- 3-8 oz
- cans lump crab meat, thoroughly drained
1Beat cream cheese with electric mixer. Add salsa and combine well.
2Add drained crab meat; mix until combined.
3Chill at least 2 hours before serving. Serve with Ritz or Club Crackers.