MAKEOVER HOT CRAB DIP

Makeover Hot Crab Dip image

"I lightened up a recipe for traditional crab dip with reduced-fat and fat-free sour cream and cheeses," notes Cammy Brittingham from Cambridge, Maryland. "Feel free to experiment with different cheeses to suit your tastes. This is great for a party because you can make it a day ahead and refrigerate it.

Provided by Taste of Home

Time 40m

Yield 2-1/2 cups.

Number Of Ingredients 12

Ingredients

1 package (8 ounces) fat-free cream cheese
1/2 cup fat-free sour cream
2 tablespoons fat-free mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon seafood seasoning
1/2 teaspoon spicy brown mustard
1/2 teaspoon reduced-sodium soy sauce
1/8 teaspoon garlic salt
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 1/2 pound imitation crabmeat, flaked
1/3 cup plus 2 tablespoons shredded reduced-fat cheddar cheese, divided
1/3 cup plus 2 tablespoons shredded part-skim mozzarella cheese, divided
Melba rounds or crackers

Steps:

In a large bowl, beat cream cheese until smooth. Add the sour cream, mayonnaise, Worcestershire sauce, seafood seasoning, mustard, soy sauce and garlic salt. Stir in the crab, 1/3 cup cheddar cheese and 1/3 cup mozzarella cheese., Transfer to a greased shallow 1-qt. baking dish. Sprinkle with remaining cheeses. Bake at 350° for 25-30 minutes or until bubbly around the edges. Serve warm with melba rounds or crackers.

Nutrition Facts : Calories 91 calories, Fat 3g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 320mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 12g protein. Diabetic Exchanges