8 ounces regular lump crabmeat
1 (8-ounce) package cream cheese, softened
3 tablespoons Hellmann’s mayonnaise
½ cup Watershed Ranch Roasted Chipotle Salsa
6 ounces toasted, skin-on sliced almonds
Good quality tortilla chips for serving
Instructions
Carefully pick through the crabmeat to remove any bits of shell or cartilage. Set aside. Melt the cream cheese in a heavy 2-quart saucepan over medium-low heat. Stir in mayonnaise and salsa, blending well. Fold in the crabmeat. When ready to serve, transfer the dip to a chafing dish to keep warm. Scatter the toasted almonds over the top. Serve with tortilla chips.
