Light and Creamy Hot Crab Dip

Name: Light and Creamy Hot Crab Dip
Yield: Serves 12 (Makes 4 cups)
Ingredients: 1 slice, hearty white sandwich bread; 2 tablespoons, grated Parmesan cheese; 2 teaspoons, olive oil; 1 , medium onion, chopped fine; 1 , red bell pepper, seeded and chopped fine; 2 cloves, garlic, minced; 3/4 pound, lump crabmeat (picked over); 1 1/2 teaspoons, Old Bay seasoning; 1 cup, light cream cheese, at room temperature; 1/2 cup, shredded low-fat cheddar cheese; 1/4 cup, low-fat sour cream; 2 tablespoons, grated Parmesan cheese; 2 tablespoons, lemon juice; 2 tablespoons, chopped parsley; 1/2 teaspoon, cayenne pepper

5 comments

Appears in Cook's Country December/January 2006

We wanted to re-create the creamy hot dips of our childhood, adding more flavor and taking away some of the fat.

SERVES12 (Makes 4 cups)

WHY THIS RECIPE WORKS

We developed our Light and Creamy Hot Crab Dip recipe with all the flavor of the original, but only a fraction of the calories and cholesterol. To start, we substituted light cream cheese, low-fat sour cream, and low-fat cheddar cheese for ...

This is a members' feature.