Dilly Crab Dip
Prep: 15 min.
Source: Better Homes and Gardens
For a presentation that wows, serve the creamy dip in an artichoke half. Be sure to brush the cut artichoke with lemon juice so it keeps its summer green color.
1/2 cup fat-free mayonnaise or salad dressing
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, dillweed, 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.
Nutritional facts per serving
Courtesy of Better Homes & Gardens Online