Crab Dip - Cooking Light Recipe

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Crab Dip - Cooking Light Ingredients

1/2 cup low-fat sour cream
2 tbsp reduced-calorie mayonnaise
1 tbsp skim milk
1 tbsp prepared horseradish
1/2 tsp dry mustard
1/2 tsp worcestershire sauce
1/4 tsp hot sauce
8 oz nonfat cream cheese product
1 cup shredded reduced-fat sharp -cheddar, cheese
1/2 lb fresh lump crabmeat, drained
1/8 tsp paprika

A Recipe for
Crab Dip - Cooking Light

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

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This is a recipe for Crab Dip - Cooking Light from the recipe cookbook of Recipes-to-go (Dip)

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Crab Dip - Cooking Light

We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow.
Lee Iacocca

Crab Dip - Cooking Light 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: http://www.CookingLight.com

Serves: 3

Crab Dip - Cooking Light Recipe brought to you by Recipes To-Go

Crab Dip - Cooking Light Recipe from the Recipes-To-go.com Dip Recipe Cookbook

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