Yield: 1 Servings
|1 pounds||Velvetta cheese|
|½ \N||Stick butter or margerine|
|2 cans||(small) white crab meat, drained well|
|\N \N||Breadsticks or crackers|
1. In top of double boiler, melt the margerine or butter with the cheese.
Stir until smooth and well blended. (You don't have to watch it; just put it in the double boiler and let it melt.) 2. Fold in the crab meat. Spoon into a chafing dish.
3. Serve hot with crackers or breadsticks. Makes about 3 cups of dip.
Personal Note: This recipe was given to me by Sharon MacBlane who used to teach Home. Ec. at my school. I've used it many, many times because of its simplicity and economy. The dip will get thicker as it sits in the chafing dish. I've also used a small crockpot for it. If any dip is left over, it can be thinned with a little milk and served over toast points.
Posted to EAT-L Digest 31 Dec 96 From: "Sharon H. Frye" <shfrye@...> Date: Wed, 1 Jan 1997 17:40:33 EST