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Prep Time: 4 Minutes Cook Time: 5 Minutes |
Ready In: 9 Minutes Servings: 2 |
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Fresh crabmeat makes this an extraspecial dip that's great for entertaining. Fresh crabmeat usually comes in a 1-pound container, but you can keep the remaining crabmeat in the refrigerator 2 to 3 days. Serve the dip with whole-grain crackers or Melba toast. Ingredients:
1 (8-ounce) package 1/3-less-fat cream cheese |
2 tablespoons light mayonnaise |
1 tablespoon fresh lemon juice |
1/4 teaspoon garlic powder |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon salt |
8 ounces lump crabmeat |
2 tablespoons chopped fresh chives |
2 teaspoons chopped fresh parsley |
Directions:
1. Combine first 6 ingredients in a medium saucepan; cook over medium heat, stirring constantly, until cheese melts.
2. Stir in crabmeat, chives, and parsley; cook over medium heat, stirring constantly, until thoroughly heated.
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