Crab Dip - Cooking Light Recipe




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.

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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

 

 

 

 

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

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