Dilly Crab Dip

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 
1/2 cup light dairy sour cream 
1 cup flaked, cooked crabmeat (cartilage removed)* 
1 teaspoon dried dillweed 
2 teaspoons finely chopped onion or green onion 
1/2 teaspoon finely shredded lime peel 
1 teaspoon lime juice 
Dash bottled hot pepper sauce 
Dash ground red pepper (optional) 
Fresh dill sprig (optional) 
4 cups fresh vegetable dippers (such as carrots, red sweet peppers, yellow sweet peppers, and snow pea pods)

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
calories: 45 , total fat: 1g , saturated fat: 1g , cholesterol: 19mg , sodium: 138mg , carbohydrate: 5g , fiber: 1g , protein: 3g , vitamin A: 73% , vitamin C: 87% , calcium: 3% , iron: 2% , vegetables: 1diabetic exchange , very lean meat: .5diabetic exchange

Courtesy of Better Homes & Gardens Online