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Dilly Crab Dip

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For a presentation that wows, serve the creamy dip in an artichoke half. Be sure to brush the cut artichoke with lemon juice so it keeps its summer-green color.

Ingredients

  • 1/2 C. fat-free mayonnaise or salad dressing
  • 1/2 C. light dairy sour cream
  • 1 C. flaked, cooked crabmeat (cartilage removed)
  • 1 tsp. dried dillweed
  • 2 tsp. finely chopped onion or green onion
  • 1/2 tsp. finely shredded lime peel
  • 1 tsp. lime juice
  • Dash bottled hot pepper sauce
  • Dash ground red pepper (optional)
  • Fresh dill sprig (optional)
  • 4 C. fresh vegetable dippers (such as carrots, red sweet peppers, yellow sweet peppers, and snow pea pods)

Directions

Reserve a few flakes of crabmeat for garnish; refrigerate until ready to serve. Stir together mayonnaise or salad dressing, sour cream, the remaining flaked crabmeat, dillweed, onion, lime peel, lime juice, hot pepper sauce, and, if desired, ground red pepper; mix well. Transfer to serving bowl, and refrigerate for 2 hours or overnight. Just before serving, sprinkle dip with reserved crabmeat. If desired, garnish with fresh dill sprig. Serve with fresh vegetable dippers. Makes about 1-1/2 C. dip (twelve 2-Tbs. servings). 

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