Crab Dip, Hot
INGREDIENTS:
1/2 c Low-fat sour cream
2 tb Reduced-calorie mayonnaise
1 tb Skim milk
1 tb Prepared horseradish
1/2 ts Dry mustard
1/2 ts Worcestershire sauce
1/4 ts Hot sauce
8 oz Nonfat cream cheese product
1 c Shredded reduced-fat sharp
--Cheddar cheese
1/2 lb Fresh lump crabmeat, drained
1/8 ts Paprika
1/2 c Low-fat sour cream
2 tb Reduced-calorie mayonnaise
1 tb Skim milk
1 tb Prepared horseradish
1/2 ts Dry mustard
1/2 ts Worcestershire sauce
1/4 ts Hot sauce
8 oz Nonfat cream cheese product
1 c Shredded reduced-fat sharp
--Cheddar cheese
1/2 lb Fresh lump crabmeat, drained
1/8 ts Paprika
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:
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: