Crabby Cajun Dip

Course : Dips
Serves: 3 3/4 cups
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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 / Directions:

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

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