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Add a photoServings: 1
Ingredients
- 1 lb Velvetta cheese
- 1/2 stk butter or possibly margerine
- 2 can (small) white crab meat, liquid removed well
- Â Â Breadsticks or possibly crackers
Directions
- 1. In top of double boiler, heat the margerine or possibly butter with the cheese.
- Stir till smooth and well blended. (You do not have to watch it; just put it in the double boiler and let it heat.)
- 2. Mix in the crab meat. Spoon into a chafing dish.
- 3. Serve warm with crackers or possibly breadsticks.
- Makes about 3 c. 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 lowfat milk and served over toast points.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 56g | |
| Calories 405 | |
| Calories from Fat 403 | 100% |
| Total Fat 45.83g | 57% |
| Saturated Fat 29.02g | 116% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 325mg | 14% |
| Potassium 14mg | 0% |
| Total Carbs 0.03g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.03g | 0% |
| Protein 0.48g | 1% |
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