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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A lower fat alternative for those of us who love our hot dip but not the inches it tends to add to the waistline. I usually add a bit more hot sauce than is called for in this recipe, but to each her own. Ingredients:
8 tablespoons low-fat cream cheese |
1/3 cup 1% fat cottage cheese |
1 teaspoon light mayonnaise |
7 1/2 ounces canned crabmeat, drained |
4 tablespoons green onions, minced |
1 tablespoon fresh lemon juice |
1/2 teaspoon louisiana hot sauce or 1/2 teaspoon tabasco sauce |
1/2 teaspoon old bay seasoning |
Directions:
1. Preheat oven to 350 degrees.
2. Using a stick blender, combine cream cheese, cottage cheese, and mayonnaise, blending until smooth.
3. Add remaining ingredients and stir with a fork until well combined.
4. Lightly coat a small casserole dish or pie plate with non-fat cooking spray.
5. Pour crab mixture into casserole dish.
6. Bake in preheated oven at 350 degrees for 20 minutes or until hot and bubbly.
7. I serve this with crackers and torn up chunks of sourdough bread.
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