We first made this dip when Tyler was moving to Texas because obviously it only made sense to throw a party with "Texan" food.
Texas Crabgrass
1/2 cup (1 stick) butter, melted
1/2 cup chopped onion (or 1/4 tsp onion powder)
1 (10 ounce) package frozen chopped spinach
1/2 pound fresh crabmeat or 1 (7 ounce) can crabmeat, drained
3/4 cup grated Parmesan cheese
In a small skillet, melt the butter and sauté the onions for 4 to 5 minutes. In a saucepan, bring the spinach to a boil, cook for 1 minute or until the block is no longer frozen together, drain well, and add to the butter mixture. Add the crabmeat and cheese; stir until cheese is melted. Heat and serve in a chafing dish with crackers, Melba toast rounds or tortilla chips.
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