Crab Dip

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Title: Crab Dip
Categories: appetizers, LF (<30%CFF), make-ahead, sauces/dips
Yield: 3-1/2 cups

1-1/4 c LF cottage cheese
3 oz LF cream cheese; softened
1/2 c shredded LF cheddar; sharp
2 tb minced onions
1 tb lemon juice
1 ts worcestershire sauce
1 ts dry mustard
1 clove garlic; minced
3-4 ds hot pepper sauce
1 lb crabmeat (imitation works);
-chopped or broken

1. In food processor or blender, whirl cottage cheese and cream cheese
until smooth. Transfer to large bowl and stir in remaining ingredients.

2. Spoon into sprayed casserole dish and bake, covered, at 350F for 25
mins. Remove from oven, stir, and let cool, uncovered, for 5 mins. Serve
with crackers or tortilla chips.

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Per 1/4 cup:
74 calories, 2.5g fat (30% CFF)
12mg chol, 425mg sodium

My notes: I made this the day before and heated from the fridge. Use
crackers that are as plain as possible, or the tortilla chips - salty is
good!

Contributor: Looneyspoons - J&G Podleski (Don't Worry. Be Crabby)
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