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Print this Recipe    Crab Dip

Crab Dip

1/2 cup low-fat sour cream
2 tablespoons reduced-calorie mayonnaise
1 tablespoon skim milk
1 tablespoon prepared horseradish
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
8-ounce tub nonfat process cream cheese product
1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese
1/2 pound fresh lump crabmeat, drained
1/8 teaspoon paprika

Position knife blade in food processor bowl; add first 8 ingredients.
Process until smooth, scraping sides of processor bowl once. Spoon
mixture into a bowl; stir in Cheddar cheese and crab. Cover and
chill. Sprinkle with paprika; serve with unsalted crackers or
breadsticks. Yield: 3-1/2 cups

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