Hot Crab dip
This is the king of the dips.
3/4 cup 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
1 (8-ounce) tub reduced-fat cream cheese, softened
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1 pound lump crabmeat, shell pieces removed
vegetable cooking spray
YIELD: Makes 3 1/3 cups. serving size - 1/4 cup
COURSE: Appetizers Tapas Meze
- Combine the first 7 ingredients in a bowl; stir well with a wirewhisk.
- 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 for 30 minutes or until thoroughly heated.
- Serve warm with plain crackers.