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Crabby Cajun Dip

Yield 3 3/4 cups (serving size: 1/4 cup)
Serve this dip with baked tortilla chips, vegetables, or crackers. And lose the smile.

Ingredients

  • 2 cups plain low-fat yogurt
  • 2 ounces 1/3-less-fat cream cheese (about 1/4 cup)
  • 1 tablespoon Dijon mustard
  • 2 teaspoons anchovy paste
  • 2 teaspoons lemon juice
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 to 1/2 teaspoon hot sauce
  • 1 pound lump crabmeat, shell pieces removed
  • 1/4 cup minced red bell pepper
  • 1/4 cup minced green bell pepper
  • 1/4 cup minced green onions

Nutrition Information

  • calories 64
  • caloriesfromfat 28 %
  • fat 2 g
  • satfat 0.8 g
  • monofat 0.4 g
  • polyfat 0.4 g
  • protein 8.4 g
  • carbohydrate 2.8 g
  • fiber 0.0 g
  • cholesterol 36 mg
  • iron 0.4 mg
  • sodium 284 mg
  • calcium 92 mg

How to Make It

  1. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula; cover and refrigerate.

  2. Combine cream cheese and next 8 ingredients (cream cheese through hot sauce), stirring well with a whisk. Stir in yogurt. Add crabmeat and remaining ingredients; stir gently to combine.