While fresh crabmeat makes this dip extra special, canned lump crabmeat makes a great substitute and can be kept in the pantry to use at a moment's notice. Serve with your favorite crackers and crisp raw vegetables.
Cooking Light NOVEMBER 2004
Combine fat-free sour cream and cream cheese in a large bowl; stir with a whisk until smooth. Stir in celery, 1/4 cup chives, dressing, and salt. Gently fold in the crabmeat. Garnish with additional chives, if desired.
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