Hot Crabmeat Dip

Yield: 3 1/2 cups (serving size: 1 tablespoon)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 25
  • Calories from fat: 0.0%
  • Fat: 1.5g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.7g
  • Carbohydrate: 1.2g
  • Fiber: 0.1g
  • Cholesterol: 9mg
  • Iron: 0.0mg
  • Sodium: 97mg
  • Calcium: 0.0mg

Ingredients

  • 2 (8-ounce) packages 1/3-less-fat cream cheese
  • 1/2 cup fat-free mayonnaise
  • 1/4 cup grated onion
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons dry white wine
  • 2 teaspoons prepared mustard
  • 2 teaspoons prepared horseradish
  • 1/2 pound lump crabmeat, drained and shell pieces removed
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley

Preparation

  1. Combine first 9 ingredients in a medium saucepan, stir well. Cook over low heat, stirring constantly, until cream cheese melts and mixture is smooth.
  2. Stir in crabmeat and remaining ingredients. Transfer to a chafing dish, and keep warm.
  3. Serve with low-fat crackers (crackers not included in analysis).
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