I've been on a search for lower-fat recipes that don't taste low-fat. This is a great dip recipe from Cooking Light. Of course, you can always use the full-fat ingredients if you prefer.
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Units: US | Metric
- 1 cup fat-free cottage cheese
- 1/2 teaspoon grated lemon rind
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce
- 1/2 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 1 garlic clove, minced
- 1 (8 ounce) package low-fat cream cheese, softened (also called neufchatel cheese)
- 2 tablespoons chopped green onions
- 1 lb lump crabmeat, shell pieces removed
- cooking spray
- 2 tablespoons grated fresh parmesan cheese
- 1/4 cup dry breadcrumbs
- 1Preheat oven to 375°.
- 2Combine first 9 ingredients in a food processor; process until smooth.
- 3Combine cottage cheese mixture, cream cheese, and onion in a large bowl; gently fold in crab. Place crab mixture in an 11 x 7-inch baking dish coated with cooking spray. Bake at 375° for 30 minutes. Sprinkle with Parmesan and breadcrumbs. Bake at 375° for 15 minutes or until lightly golden.
- 4Serve with pita crisps, melba toast, or bagel chips.
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Nutritional Facts for Hot Crab Dip
Serving Size: 1 (47 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 70.2
- Calories from Fat 29
- Total Fat 3.2 g
- Saturated Fat 1.8 g
- Cholesterol 26.8 mg
- Sodium 228.1 mg
- Total Carbohydrate 2.0 g
- Dietary Fiber 0.1 g
- Sugars 0.3 g
- Protein 7.9 g