Fun to say and even more fun to eat, this funky fusion of nacho dip and gazpacho is light, refreshing and crunchy. A topping of crabmeat adds richness to the flavor as well as the presentation. Party-goers give it an A++.
Ingredients
1 1/2 cups tomato, chopped and seeded
1 cup cucumber, chopped and seeded
1/2 cup green bell pepper, chopped
1/4 cup onion, chopped
1/2 cup red wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon OLD BAY® Seasoning
8 ounces lump crabmeat (yum)
tortilla chips or pita wedges
Directions
In a medium bowl, combine tomatoes, cucumber, bell pepper, onion, vinegar, oil and OLD BAY until well blended. Cover.
Refrigerate 30 minutes to allow flavors to blend.
To serve, spoon dip into large shallow serving bowl. Top with crabmeat. Sprinkle with OLD BAY to your heart’s content. Serve with tortilla chips or pita wedges for dipping.