Crab Dip - Cooking Light
- 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: http://www.CookingLight.com
Posted to MM-Recipes Digest V3 #288
Date: Sun, 20 Oct 1996 23:42:02 -0700
From: Julie Bertholf
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: http://www.CookingLight.com
Posted to MM-Recipes Digest V3 #288
Date: Sun, 20 Oct 1996 23:42:02 -0700
From: Julie Bertholf
