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.

Lorrie Hulston Corvin
Recipe by Cooking Light November 2004

Gallery

Recipe Summary

Yield:
12 servings (serving size: 1/4 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

67 calories; calories from fat 38%; fat 2.8g; saturated fat 1.6g; mono fat 0.7g; poly fat 0.2g; protein 5.6g; carbohydrates 4.5g; fiber 0.4g; cholesterol 28mg; iron 0.2mg; sodium 304mg; calcium 54mg.
Advertisement
Advertisement