Saturday, March 26, 2011

Low-Cal Crab Dip

Low-Cal But Still Lovely
How about a great low-cal crab dip? With a few simple changes, this recipe went from high-fat to low and kept all its deliciousness. Now don’t blow it by dipping potato chips or fatty crackers, use red and green pepper triangles or Jicama sticks.

2 spray(s) cooking spray
6 oz light cream cheese, softened to room temperature
1/2 cup low-fat, plain, Greek yogurt
3 Tbsp onion, finely minced
1/2 pound lump crabmeat, fresh or canned, drained
1 tsp hot pepper sauce, or more to taste
1 tablespoon Heinz chile sauce
1/2 tsp table salt, or to taste
2 Tbsp dry sherry
Spanish smoked paprika to garnish

Preheat oven to 325ºF. Coat a 7-inch baking dish with cooking spray. In a medium bowl, combine all ingredients and mix until thoroughly combined. Spoon mixture into prepared dish and bake until dip is heated through and center is no longer runny, about 20 to 25 minutes. Cool slightly before serving and top with a little smoked paprika.