Crab Dip - Cooking Light Recipe
Yield: 3 CupsRecipe by luhu.jp
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 ounce: Nonfat cream cheese product,
1 cup: Shredded reduced-fat sharp -Cheddar cheese,
1/2 lbs: Fresh lump crabmeat, drained
1/8 tsp: Paprika,
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
Source from luhu.jp
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
Source from luhu.jp