Dilly Crab Dip
Recipe from Better Homes and Gardens

Wow the crowd by serving the creamy dip in an artichoke half. Be sure to brush the cut artichoke with lemon juice so it keeps its summer green color.


Dilly Crab Dip

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Servings: Makes about 1-1/2 cups dip
Prep Time: 15 mins
Total Time: 2 hrs 15 mins
Related Categories: Crab Dip
 
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Ingredients
  • 1/2  cup
    fat-free mayonnaise or salad dressing
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  • 1/2  cup
    light dairy sour cream
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  • 1  cup
    flaked, cooked crabmeat (cartilage removed)*
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  • 1  teaspoon
    dried dill weed
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  • 2  teaspoons
    finely chopped onion or green onion
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  • 1/2  teaspoon
    finely shredded lime peel
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  • 1  teaspoon
    lime juice
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  •  
    Dash bottled hot pepper sauce
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  •  
    Dash ground red pepper (optional)
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  •  
    Fresh dill sprig (optional)
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  • 4  cups
    fresh vegetable dippers (such as carrots, red sweet peppers, yellow sweet peppers, and snow pea pods
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Directions
1.
Reserve a few flakes of crabmeat for garnish; refrigerate until ready to serve.
2.
Stir together mayonnaise or salad dressing, sour cream, the remaining flaked crabmeat, dill weed, onion, lime peel, lime juice, hot pepper sauce, and, if desired, ground red pepper; mix well. Transfer to serving bowl, and refrigerate for 2 hours or overnight.
3.
Just before serving, sprinkle dip with reserved crabmeat. If desired, garnish with fresh dill sprig. Serve with fresh vegetable dippers. Makes about 1-1/2 cups dip (twelve 2-tablespoon servings).

Note
Crab-flavored flaked fish (surimi) is a less expensive but delicious substitute for the crabmeat.
Nutrition information
Calories 45, Total Fat 1 g, Saturated Fat 1 g, Cholesterol 19 mg, Sodium 138 mg, Carbohydrate 5 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 73%, Vitamin C 87%, Calcium 3%, Iron 2%. Exchanges: Vegetable 1. Percent Daily Values are based on a 2,000 calorie diet
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