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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 20 |
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I've been on a search for lower-fat recipes that don't taste low-fat. This is a great dip recipe from Cooking Light. Of course, you can always use the full-fat ingredients if you prefer. Ingredients:
1 cup fat-free cottage cheese |
1/2 teaspoon grated lemon rind |
2 tablespoons lemon juice |
1 tablespoon dijon mustard |
1 1/2 teaspoons worcestershire sauce |
1 teaspoon hot sauce |
1/2 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
1 garlic clove, minced |
1 (8 ounce) package low-fat cream cheese, softened (also called neufchatel cheese) |
2 tablespoons chopped green onions |
1 lb lump crabmeat, shell pieces removed |
cooking spray |
2 tablespoons grated fresh parmesan cheese |
1/4 cup dry breadcrumbs |
Directions:
1. Preheat oven to 375°.
2. Combine first 9 ingredients in a food processor; process until smooth.
3. Combine cottage cheese mixture, cream cheese, and onion in a large bowl; gently fold in crab. Place crab mixture in an 11 x 7-inch baking dish coated with cooking spray. Bake at 375° for 30 minutes. Sprinkle with Parmesan and breadcrumbs. Bake at 375° for 15 minutes or until lightly golden.
4. Serve with pita crisps, melba toast, or bagel chips.
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