Monterey Crabmeat Dip
2 slices bacon
1 small onion, finely chopped
2 medium tomatoes, peeled, seeded and chopped
1/2 cup finely chopped celery
1 (7 ounce) can green chile salsa
1/4 teaspoon salt
2 cups shredded Monterey jack cheese
6 ounces lump crabmeat
Cook bacon in a skillet until crisp. Remove bacon and crumble. Set aside.
Add onion, tomatoes and celery to bacon drippings. Cook over medium heat until onions are tender. Add bacon, salsa and salt.
Over low heat, stir in cheese, a little at a time, until melted. Do not let the mixture boil. Fold in lump crabmeat.
Pour into a bowl placed on a heated tray and surround with tortilla chips. Can be doubled for a chafing dish.