Friday, June 20, 2008


My shoulder is still killing me, so my posts will be short till it heals.
This is a very old recipe, one that I've used for many years. It's never gone out of favor -- crab is a classic ingredient that pleases just about everyone. I've adapted the recipe to lower-fat ingredients without affecting the taste. Try this. It's easy and delicious, and it makes about 3 cups of dip, plenty for a party. If you don't like beef bouillon, change to vegetable or chicken.

Dilled Crab Dip
4 oz. fat-free cream cheese, softened
4 oz. Neufchatel cheese, softened
1 cup lite sour cream
1/4 cup lite mayonnaise
1/2 cup snipped fresh dill (or 1 Tbsp. dill seed)
3 shallots, minced (or 3 large garlic cloves)
1 packet beef bouillon powder (or 1 crushed beef bouillon cube)
1 tsp. red pepper sauce
1 cup crabmeat

In medium bowl (or work bowl of food processor) beat cream cheese, sour cream and mayo till smooth. Stir in remaining ingredients and mix well. Refrigerate overnight to blend flavors. Serve with assorted fresh veggies and/or crackers.

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