Monday, January 23, 2012

Crab Dip

Crab Dip
  • 1 (10-3/4-ounce) can condensed cream of mushroom soup Healthy Request
  • 1 cup plain Greek Yogurt
  • 1 pound frozen imitation crab meat, thawed if frozen, coarsely chopped
  • 1 (10-ounce) package frozen asparagus spears, thawed, drained, and chopped
  • 1/4 teaspoon black pepper
  • 2 cups crushed reduced fat Cheese Its
  • 1/3 cup I Can't Believe It's Not Butter Light or Smart Balance, melted
  1. Preheat oven to 400 degrees F. Coat an 8-inch square baking dish with cooking spray.
  2. In a large bowl, combine soup, sour cream, crab meat, asparagus, and pepper; mix well. Pour into prepared baking dish.
  3. In a small bowl, combine cracker crumbs and butter; mix well and sprinkle over crab meat mixture.
  4. Bake 15 to 20 minutes, or until heated through. Serve immediately.
You could skip the topping and save calories and fat but it is yummy

Serve with Triscuts, Pita chips, pretzels, carrot or celery sticks, slices of whole wheat French bread

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