| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Appetizers, Dips | 3 | Cups | |
INGREDIENTS
| 1/2 | c | Low-fat sour cream |
| 2 | tb | Reduced-calorie mayonnaise |
| 1 | tb | Skim milk |
| 1 | tb | Prepared horseradish |
| 1/2 | ts | Dry mustard |
| 1/2 | ts | Worcestershire sauce |
| 1/4 | ts | Hot sauce |
| 8 | oz | Nonfat cream cheese product |
| 1 | c | Shredded reduced-fat sharp Cheddar cheese |
| 1/2 | lb | Fresh lump crabmeat, drained |
| 1/8 | ts | Paprika |
INSTRUCTIONS
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 Posted to MM-Recipes Digest V3 #288 Date: Sun, 20 Oct 1996 23:42:02 -0700 From: Julie Bertholf <jewel1@ix.netcom.com>
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