Serve this dip with baked tortilla chips, vegetables, or crackers. And lose the smile.

Recipe by Cooking Light November 1998

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Recipe Summary

Yield:
3 3/4 cups (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

64 calories; calories from fat 28%; fat 2g; saturated fat 0.8g; mono fat 0.4g; poly fat 0.4g; protein 8.4g; carbohydrates 2.8g; fiber 0g; cholesterol 36mg; iron 0.4mg; sodium 284mg; calcium 92mg.
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