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Crab Dip

4       ounces light cream cheese, softened
2       cups low-fat cottage cheese
3       tablespoons lemon juice
2       teaspoons prepared horseradish
1/4    teaspoon Tabasco sauce
1/3    cup chopped green onion
1       6 1/2 ounce can white crab meat, drained (or 6 ounces cooked fish)

Assemble all ingredients and utensils. In a blender or food processor blend the cream cheese, cottage cheese, lemon juice, horseradish, and Tabasco sauce until smooth. Stir in the onion and crab meat. Transfer the dip to a serving dish. Yield: 3 cups or 24 servings of 2 tablespoons each.

From Miss Daisy’s Healthy Southern Cooking

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