- 1/2 (8 ounce) package cream cheese, softened
- 1 (10 ounce) package frozen chopped spinach, thawed and well drained
- 1 cup Pace® Chunky Salsa
- 1 (6 ounce) can crabmeat, drained
- Cut up fresh vegetables
- Pepperidge Farm® Golden Butter Distinctive Crackers
- Heat the cream cheese, spinach and salsa in a 2-quart saucepan over medium heat until the cheese is melted, stirring often. Stir in the crabmeat. Serve with the vegetables and crackers for dipping.