Skinny Crab Dip

This dip is perfect paired with wheat crackers or tiny radicchio leaves. From Prevention® Healthy Cooking. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

oz fat-free cream cheese or 1/3-less-fat cream cheese (Neufchâtel), softened

tablespoons fat-free mayonnaise or salad dressing

tablespoons finely chopped chives or green onions

teaspoons lemon juice or white wine vinegar

tablespoon chopped fresh dill or 1 teaspoon dried dillweed

1/8

teaspoon salt

1/8

teaspoon pepper

cans (8 oz each) crabmeat, well drained

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1

In medium bowl, combine cream cheese and mayonnaise. Stir until very smooth. Add chives or green onions, lemon juice or vinegar, dill, salt, and pepper. Stir to mix thoroughly.
2

Stir in crab. Cover and refrigerate several hours before serving.

Shellfish, such as crab, is a good source of vitamin B-12. Our bodies need B-12 to help break down foods to give us energy.
Soaking the crabmeat in ice water for 10 minutes, then draining it and patting it dry can help remove any "canned" taste.
Eat Up Slim Down Annual Recipes 2008, Volume 1 from Prevention® (2008) p. 104.