Bitsy's Kitchen
Hot Crab Dip
3/4 cup nonfat sour cream
2 tablespoons fresh lemon juice
1 tablespoon grated fresh onion
1 teaspoon Worcestershire sauce
3/4 teaspoon dry mustard
1/4 teaspoon garlic powder
8 ounces reduced-fat cream cheese (1 tub) softened
1/2 cup shredded reduced-fat sharp cheddar cheese (2 ounces)
1 pound lump crabmeat, shell pieces removed
Vegetable cooking spray
Paprika
Combine the first 7 ingredients in a bowl; stir well with a wire whisk. Stir in cheddar cheese and crabmeat. Spoon the crabmeat mixture into a 1-1/2-quart casserole coated with cooking spray, and sprinkle with paprika. Bake at 325 degrees F. for 30 minutes or until thoroughly heated.
Yield: 3-1/2 cups (serving size: 1/4 cup).
Serving Ideas : Serve warm with plain crackers.