Creamy Mexican Crab Dip

Cooking Light

2 1/2 cups (serving size: 1 tablespoon)


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1 (8-ounce) package Neufchâtel cheese
1 (8-ounce) block nonfat cream cheese
1 (6-ounce) can lump crabmeat, undrained
1/2 cup salsa


Place cheeses in a microwave-safe bowl, and cover with wax paper. Microwave at MEDIUM (50% power) 2 to 3 minutes or until softened, stirring with a wire whisk until smooth. Drain crabmeat through a sieve into a bowl, reserving 1 tablespoon liquid. Add reserved liquid, crabmeat, and salsa to cheese; stir well. Serve warm or at room temperature with baked tortilla chips, raw vegetables, or breadsticks.

Created date

April 2004

Nutritional Information

Calories 24
Caloriesfromfat 49 %
Fat 1.3 g
Satfat 0.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.3 g
Carbohydrate 0.5 g
Fiber 0.1 g
Cholesterol 9 mg
Iron 0.1 mg
Sodium 80 mg
Calcium 25 mg