LOW-FAT CRAB AND DILL DIP
1/2 Cup Fat-free plain yogurt
1/4 Cup Fat-free mayonnaise
3 oz Fat-free cream cheese
1 Pkg Dill dip mix (ranch or onion)
2 6 oz cans Crab, chopped (artificial works too)
1 Celery stick, chopped
1/2 Onion, chopped
Salt and pepper to taste
In mixing bowl, combine yogurt, mayo, and cream cheese. Stir until smooth. Add the dill dip mix and stir well. Then stir in crab, celery, and onion. Refridgerate for two hours. Serve as dip for carrots, celery, or cauliflower. Or you can spread onto whole wheat crackers.
Servings: 8
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