Name: Crab Dip
Ingredients: 0.5 cup low-fat sour cream; 2 tbsp reduced-calorie mayonnaise; 1 tbsp skim milk; 1 tbsp prepared horseradish; 0.5 tsp dry mustard; 0.5 tsp Worcestershire sauce; 0.25 tsp hot sauce; 8 oz 1 tub nonfat process cream cheese product; 1 cup 4 ounces shredded reduced-fat sharp Cheddar cheese; 0.5 lb fresh lump crabmeat, drained; 0.125 tsp paprika

Appetizers

11 ingredients

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Ingredients

½ cup low-fat sour cream
2 tbsp reduced-calorie mayonnaise
1 tbsp skim milk
1 tbsp prepared horseradish
½ tsp dry mustard
½ tsp Worcestershire sauce
¼ tsp hot sauce
8 oz 1 tub nonfat process cream cheese product
1 cup 4 ounces shredded reduced-fat sharp Cheddar cheese
½ lb fresh lump crabmeat, drained
⅛ tsp paprika

Method

Position the knife blade in a food processor bowl; add the first 8 ingredients. Process until smooth, scraping the sides of the bowl once.
Spoon the mixture into a bowl; stir in the Cheddar cheese and crab. Cover and chill.
Sprinkle with paprika; serve with unsalted crackers or breadsticks.

Notes

Yield: 3 1/2 cups (serving size 1 tablespoon), about 18 calories each.

Original card

The recipe above was transcribed from this scan of Vera’s original card.