Title: Crab Dip - Cooking Light
Categories: Appetizers, Dips
Yield: 3 Cups

1/2 c Low-fat sour cream
2 tb Reduced-calorie mayonnaise
1 tb Skim milk
1 tb Prepared horseradish
1/2 ts Dry mustard
1/2 ts Worcestershire sauce
1/4 ts Hot sauce
8 oz Nonfat cream cheese product
1 c Shredded reduced-fat sharp
--Cheddar cheese
1/2 lb Fresh lump crabmeat, drained
1/8 ts Paprika

Directions: Position knife blade in food processor bowl; add first 8
ingredients. Process until smooth, scraping sides of processor bowl once.
Spoon mixture into a bowl; stir in Cheddar cheese and crab. Cover and
chill. Sprinkle with paprika; serve with unsalted crackers or breadsticks.

Nutritional Info: CALORIES 18 (45% from fat); PROTEIN 2.1g; FAT 0.9g (SAT
0.4g, MONO 0.2g, POLY 0.1g); CARB 0.4g; FIBER 0g; CHOL 7mg; IRON 0mg;
SODIUM 56mg; CALCIUM 36mg

Reprinted from Cooking Light website: http://www.CookingLight.com
Posted to MM-Recipes Digest V3 #288

Date: Sun, 20 Oct 1996 23:42:02 -0700

From: Julie Bertholf