the dish > Recipes

Christina’s Specialty—Takes you over the top!

Tasty Low Fat Crab Dip

Yield: 8 to 10 servings

Delicious and very easy to prepare. Can be prepared ahead and refrigerate until it’s needed. Additional--Crackers to compliment the dip. I like the cracked pepper or other variety of thin crackers. (check fat and calorie content of crackers to keep it really low fat) Or also recommended for a low fat alternative is celery sticks.

* Vegetable oil to sauté onion.
* 4-ouncesof low fat cream cheese, at room temperature
* 4-ounces of goat cheese at room temperature
* 2 cups grated Sharp white (not yellow) Cheddar Cheese (approximately 1/2 pound)
* 1 container (16 ounces) low-fat or non-fat sour cream
* ½ of a medium sized (about 4 heaping tablespoons) of chopped fresh red or white onion minced.
* ½ teaspoon spicy brown mustard
* 1 package (14 to 16 ounces) of crab meat. I like to use the canned crab meat, but you can also use fresh crabmeat in season or frozen crab meat and/or imitation crab meat.

* Preheat the oven to 350 degrees F.

* In small skillet, heat oil and gently sauté onion.

* Mix together all the ingredients in a large casserole dish including sauté onion. Bake, uncovered, for 45 to 60 minutes, until the mixture is bubbling and the top is browned.

* Stir before serving hot with crackers. Sprinkle with peppercorn pepper grinder