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Full Online Book HomeLearning KitchenDips - Seafood - Ultimate Crab Dip By Sue Freeman
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Dips - Seafood -  Ultimate Crab Dip By Sue Freeman Post by :zeus661 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2350

Click below to download : Dips - Seafood - Ultimate Crab Dip By Sue Freeman (Format : PDF)

Dips - Seafood - Ultimate Crab Dip By Sue Freeman

2 (8-ounce) blocks fat-free cream cheese
1/4 cup low-fat plain yogurt
1 tablespoon prepared horseradish
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground red pepper
1/4 teaspoon hot sauce
1 tablespoon finely chopped green onions
1/2 cup chopped water chestnuts
1 pound lump crabmeat, shell pieces removed
Serve this dip with crackers or toasted French bread.

Beat cream cheese at high speed of a mixer until smooth. Add yogurt, horseradish, Worcestershire sauce, pepper, and hot sauce; beat well. Stir in green onions, water chestnuts, and crabmeat.

Yield: 4 cups (serving size: 1/4 cup).

NUTRITIONAL INFORMATION: CALORIES 15 (6% from fat); FAT 0.4g (sat 0g, mono 0g, poly 0.1g); PROTEIN 10g; CARB 2g; FIBER 1.2g; CHOL 32mg; IRON 0.4mg; SODIUM 256mg; CALC 116mg
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1 cup sour cream 1 cup Miracle Whip 1/2 cup diced onions 1 1/2-2 Tbs. dill weed 1 1/2 Tbs. parsley 1/8 tsp. seasoning salt Mix together and allow flavors to marry. Mix sour cream in with your mashed potatoes too just like butter. Or make twice baked potatoes.
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16 ounces reduced fat cream cheese 1/4 cup sour cream 1 Tablespoon prepared horseradish 1/2 teaspoon Worcestershire sauce 1/4 teaspoon red pepper flakes 1/4 teaspoon Tabasco sauce (or to taste) 2 Tablespoons seafood cocktail sauce (or to taste) 1 lb. lump crab meat, shell pieces removed. Beat cream cheese at high speed in mixer until smooth. Add all ingredients except crab meat and blend well. Blend in crab meat. Refrigerate 24 hours before serving. Makes about four cups. Note: Serve this dip with crackers or toasted French bread. Imitation crab meat can be substituted to reduce both fat content and
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