1/4 pound imitation crab or sea legs
2 ounces pepperjack cheese, cut into chunks.
3 ounces (1/3 cup) cream cheese (this can be 1/3 less fat)
2 ounces chopped green chiles with juice
3 tablespoons medium hot thick salsa (suggestion: Paul Newman’s regular salsa)
1 teaspoon (or more depending upon taste) jarred jalapeno slices with juice
Pulse the crab or sea legs in a food processor until finely minced. Do not puree. Remove to a bowl. Place the cheese in the food processor and process until very finely chopped. Add the remainder of the ingredients and process until completely combined. Stir the cheese mixture into the sealegs. Adjust the heat with more jalapeno juice, if desired.
Serve with chips.
By Helen Fletcher, The Ardent Cook
