Creamy mexican crab dip

Yield: 1 Servings

Measure Ingredient
1 pack Neufchatel cheese; (8 oz)
1 \N Block nonfat cream cheese; (8 oz)
1 can Lump crabmeat; (6 oz) undrained
½ cup Salsa

Place cheeses in a microwave-safe bowl, and cover with wax paper. Microwave at medium(50% power) 2 to 3 minutes or until softened, stirring with a wire whisk until smooth.

Drain crabmeat through a sieve into a bowl, reserving 1 tablespoon liquid.

Add reserved liquid, crabmeat, and salsa to cheese; stir well. Serve warm or at room temperature with baked tortilla chips, raw vegetables, or bread-sticks.

Nutritional/Serving Info.: Yield: 2½ cups (serving size: 1 tablespoon).

Calories 24 (49% from fat); Protein 2.3g; Fat 1.3g (sat. 0.8g, mono 0g, poly 0g); Carb 0.5g; Fiber 0.1g; Chol 9mg; Iron 0.1mg; Sodium 80mg; Calc 25mg.

Source: Low Fat Living '97

Recipe by: Source: Low Fat Living '97 Posted to EAT-LF Digest by Roberta Banghart <bobbi744@...> on Nov 21, 1998, converted by MM_Buster v2.0l.

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