Crab dip - cooking light
3 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Low-fat sour cream |
| 2 | tablespoons | Reduced-calorie mayonnaise |
| 1 | tablespoon | Skim milk |
| 1 | tablespoon | Prepared horseradish |
| ½ | teaspoon | Dry mustard |
| ½ | teaspoon | Worcestershire sauce |
| ¼ | teaspoon | Hot sauce |
| 8 | ounces | Nonfat cream cheese product |
| 1 | cup | Shredded reduced-fat sharp Cheddar cheese |
| ½ | pounds | Fresh lump crabmeat, drained |
| ⅛ | teaspoon | Paprika |
Directions
Directions: Position knife blade in food processor bowl; add first 8 ingredients. Process until smooth, scraping sides of processor bowl once. Spoon mixture into a bowl; stir in Cheddar cheese and crab.
Cover and chill. Sprinkle with paprika; serve with unsalted crackers or breadsticks.
Nutritional Info: CALORIES 18 (45% from fat); PROTEIN 2.1g; FAT 0.9g (SAT 0.4g, MONO 0.2g, POLY 0.1g); CARB 0.4g; FIBER 0g; CHOL 7mg; IRON 0mg; SODIUM 56mg; CALCIUM 36mg
Reprinted from Cooking Light website: