Cajun Crab Dip
2 cups plain low-fat yogurt
2 ounces 1/3-less-fat cream cheese (about 1/4 cup)
1 tablespoon Dijon mustard
2 teaspoons anchovy paste
2 teaspoons lemon juice
1/2 teaspoon dried thyme
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 to 1/2 teaspoon hot sauce
1 pound lump crabmeat, shell pieces removed
1/4 cup minced red bell pepper
1/4 cup minced green bell pepper
1/4 cup minced green onions
Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch
thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into
a bowl using a rubber spatula; cover and refrigerate.
Combine cream cheese and next 8 ingredients (cream cheese through hot sauce),
stirring well with a whisk. Stir in yogurt. Add crabmeat and remaining
ingredients; stir gently to combine.
Makes 3 3/4 cups.
Calories per 1/4 cup 64, Fat 2 g, Carbs 2.8 g, Sodium 284 mg, Protein 8.4 g.
Fiber 0 g.
Points 1.