Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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      teaspoon  hot sauce -- (1/4 to 1/2)
  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

Preparation:

Serve this dip with baked tortilla chips, vegetables, or crackers. And lose the smile. 1. 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. 2. 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.

Nutritional Information:

48 Calories (kcal); 1g Total Fat; (17% calories from fat); 7g Protein; 3g Carbohydrate; 24mg Cholesterol; 154mg Sodium