Crab Dip—Your Guests will Like this One.

Name: Crab Dip—Your Guests will Like this One.
Yield: serves 10 to 12
Ingredients: One 8-ounce package Philadelphia Light or other light cream cheese; One 10 3/4-ounce can cream of mushroom soup; 1/2 cup no sugar added yogurt; 2 tablespoons mayonnaise; 8 small green onions, trimmed and chopped; 2 large stalks celery, finely chopped; One 6 1/2-ounce can crabmeat or 6 ounces cooked fresh lump crabmeat, cartilage and shell picked out; Hot sauce to taste (optional)

January 24, 2012

Cooks' Note

Serve with whole-grain crackers.

Recipe information

Yield
serves 10 to 12

Ingredients

One 8-ounce package Philadelphia Light or other light cream cheese

One 10 3/4-ounce can cream of mushroom soup

1/2 cup no sugar added yogurt

2 tablespoons mayonnaise

8 small green onions, trimmed and chopped

2 large stalks celery, finely chopped

One 6 1/2-ounce can crabmeat or 6 ounces cooked fresh lump crabmeat, cartilage and shell picked out

Hot sauce to taste (optional)

Preparation

In a bowl, mix together the cream cheese and soup until smooth. Mix in the yogurt, mayonnaise, green onions, celery, crabmeat, and hot sauce, if desired. Cover and chill for 2 hours in the refrigerator or 20 minutes in the freezer.

Sugar Busters! Quick & Easy Cookbook

TagsDip Cream Cheese Cheese Dairy Yogurt Scallion Onion Root Vegetable Vegetable Celery Crab Shellfish Seafood Snack Nut Free Gluten Free Quick Easy Make Ahead No-Cook Super Bowl Cookbooks

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