This hot crab dip recipe is kicked up with scallions, jalapenos and smoked paprika. It's got great southwestern flavor and is super easy for entertaining. Instead of breadcrumbs, this dip uses ground tortilla chips for a gluten-free crust.
Prep Time 10 minutes minutes
Cook Time 5 minutes minutes
Total Time 15 minutes minutes
Simply pulse gluten-free corn tortilla chips in a food processor until they become fine crumbs. The dish can be made through step 3 a few nights before and refrigerated until ready to use.