This is a terrific hot weather light meal.Served with crunchy breadsticks and a good white wine it's wonderful. I like the fact that it can be prepared earlier in the day and then thrown together just before you're ready to eat! Originally from a local area women's organization cookbook.
This dip is so easy to make and everyone loves it! At every potluck, if I don't bring it, my invitation is immediately revoked! A good friend made this one night for a 'girl's night' at her house. I adjusted the ingredients a bit, and the rest is history. I like to make this the night before so the flavors have a chance to develop. The dip is thick and will break your chips, so it's best spooned onto a plate to enjoy!
Soledad Díaz of Oaxaca’s El Topil restaurant serves these with mezcal. For those that LOVE hot peppers!! The heat is wonderful in this dish and the stuffing aids in cooling it down. Oh Yum! Posted for the Zaar World Tour 2005.
These are wonderful! My cousin brought them as an appetizer for Thanksgiving dinner one year, and I got the recipe. I make them for work parties, and even quick snacks at home. You can always make more or less by using more or less cream cheese and crescent rolls! Trust me, these are excellent!
NOTE ! post review - I use Costco or Trader Joe's canned crabmeat because it is all crab with only a tiny amount of liquid. Oh how I miss Legal Seafoods in Boston ! My most favorite seafood restaurant. I was so happy to find a recipe for this fantastic dip.