Cool and Crunchy Crab Dip Recipe #379380
Cooking Light, NOVEMBER 2004
by dicentra
10 min | 10 min prep
SERVES 12
- 3/4 cup nonfat sour cream
- 4 ounces block-style reduced-fat cream cheese, softened
- 1 cup finely chopped celery
- 1/4 cup minced fresh chives
- 1/4 cup fat-free thousand island salad dressing
- 3/4 teaspoon salt
- 1 (8 ounce) container lump crabmeat, drained and shell pieces removed
- chopped chives (optional)
- Combine fat-free sour cream and cream cheese in a large bowl; stir with a whisk until smooth.
- Stir in celery, 1/4 cup chives, dressing, and salt.
- Gently fold in the crabmeat. Garnish with additional chives, if desired.
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5 stars