Yield: 6 Servings
|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|
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, .