Wow the crowd by serving the creamy dip in an artichoke half. Be sure to brush the cut artichoke with lemon juice so it keeps its summer green color.
- 1/2 cup fat-free mayonnaise or salad dressing
- 1/2 cup light dairy sour cream
- 1 cup flaked, cooked crabmeat (cartilage removed)*
- 1 teaspoon dried dill weed
- 2 teaspoons finely chopped onion or green onion
- 1/2 teaspoon finely shredded lime peel
- 1 teaspoon lime juice
- Dash bottled hot pepper sauce
- Dash ground red pepper (optional)
- Fresh dill sprig (optional)
- 4 cups fresh vegetable dippers (such as carrots, red sweet peppers, yellow sweet peppers, and snow pea pods
- Reserve a few flakes of crabmeat for garnish; refrigerate until ready to serve.
- Stir together mayonnaise or salad dressing, sour cream, the remaining flaked crabmeat, dill weed, onion, lime peel, lime juice, hot pepper sauce, and, if desired, ground red pepper; mix well. Transfer to serving bowl, and refrigerate for 2 hours or overnight.
- Just before serving, sprinkle dip with reserved crabmeat. If desired, garnish with fresh dill sprig. Serve with fresh vegetable dippers. Makes about 1-1/2 cups dip (twelve 2-tablespoon servings).
- Crab-flavored flaked fish (surimi) is a less expensive but delicious substitute for the crabmeat.
- Calories 45, Total Fat 1 g, Saturated Fat 1 g, Cholesterol 19 mg, Sodium 138 mg, Carbohydrate 5 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin A 73%, Vitamin C 87%, Calcium 3%, Iron 2%. Exchanges: Vegetable 1.
- Percent Daily Values are based on a 2,000 calorie diet