Fresh crabmeat makes this an extraspecial dip that's great for entertaining. Fresh crabmeat usually comes in a 1-pound container, but you can keep the remaining crabmeat in the refrigerator 2 to 3 days. Serve the dip with whole-grain crackers or Melba toast.
1 (8-ounce) package 1/3-less-fat cream cheese
2 tablespoons light mayonnaise
1 tablespoon fresh lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
8 ounces lump crabmeat
2 tablespoons chopped fresh chives
2 teaspoons chopped fresh parsley
How to Make It
Combine first 6 ingredients in a medium saucepan; cook over medium heat, stirring constantly, until cheese melts.
Stir in crabmeat, chives, and parsley; cook over medium heat, stirring constantly, until thoroughly heated.