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.
Servings:
Makes about 1-1/2 cups dip
Prep Time:
15 mins
Total Time:
2 hrs 15 mins
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Ingredients
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1/2 cupfat-free mayonnaise or salad dressingsee savings
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1/2 cuplight dairy sour creamsee savings
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1 cupflaked, cooked crabmeat (cartilage removed)*see savings
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1 teaspoondried dill weedsee savings
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2 teaspoonsfinely chopped onion or green onionsee savings
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1/2 teaspoonfinely shredded lime peelsee savings
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1 teaspoonlime juicesee savings
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Dash bottled hot pepper saucesee savings
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Dash ground red pepper (optional)see savings
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Fresh dill sprig (optional)see savings
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4 cupsfresh vegetable dippers (such as carrots, red sweet peppers, yellow sweet peppers, and snow pea podssee savings
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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
Per serving: 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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