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Add some pizzazz to your party with this really, really good dip with a kick of spice from our award-winning Watershed Ranch Roasted Chipotle Salsa.


Makes about 3 cups.

8 ounces regular lump crabmeat
1 (8-ounce) package cream cheese, softened
3 tablespoons Hellmann’s mayonnaise
½ cup Fredericksburg Farms Watershed Ranch Roasted Chipotle Salsa
6 ounces toasted, skin-on sliced almonds
Good quality tortilla chips for serving


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.