Creamy Mexican Crab Dip Recipe at Epicurean.com

Creamy Mexican Crab Dip Recipe

  Mexican Dips

    




Ingredients:
1 (8 oz) package Neufchatel cheese
1 (8 oz) block nonfat cream cheese
1 (6 oz) can lump crabmeat, undrained
1/2 cup salsa

Directions:
Place cheeses in a microwave-safe bowl, and cover with wax paper. Microwave at medium(50% power) 2 to 3 minutes or until softened, stirring with a wire whisk until smooth.

Drain crabmeat through a sieve into a bowl, reserving 1 tablespoon liquid. Add reserved liquid, crabmeat, and salsa to cheese; stir well. Serve warm or at room temperature with baked tortilla chips, raw vegetables, or bread-sticks.

Yield: 2 1/2 cups (serving size: 1 tablespoon). Calories 24 (49% from fat); Protein 2.3g; Fat 1.3g (sat. 0.8g, mono 0g, poly 0g); Carb 0.5g; Fiber 0.1g; Chol 9mg; Iron 0.1mg; Sodium 80mg; Calc 25mg.


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More Mexican Dips Recipes

Submitted 6/13/05.
Source: Low Fat Living '97
Submitted By: Karen
n/a
Creamy Mexican Crab Dip


  

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