Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Chopped onion |
| 2 tablespoons | Parkay margarine |
| 1 pounds | Velveeta Mexican pasteurized process cheese spread with Jalapeno pepper; cubed |
| 1 can | (8-oz) tomatoes; cut up, drained |
| \N \N | Tortilla chips |
| 2 cups | Shredded lettuce |
| ⅓ cup | Pitted ripe olive slices |
| 1 can | (6-oz) crabmeat; drained, flaked |
| \N \N | Sour cream |
| \N \N | Guacamole |
In saucepan, saute onions in margarine. Add Velveeta Mexican cheese spread and tomatoes; stir until process cheese spread is melted. Place chips on serving platter; cover with lettuce, olives, cheese spread mixture and crabmeat. Top with sour cream and guacamole. 6 to 8 servings Variation: Substitute tuna for crabmeat.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .