Hot Crab Dip
(makes 20 3-Tablespoon size servings)
1 c. fat-free cottage cheese
1/2 tsp. grated lemon rind
2 Tbsp. lemon juice
1 Tbsp. Dijon mustard
1 1/2 tsp. Worcestershire sauce
1 tsp. hot sauce
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1 clove garlic, minced
1 (8 oz.) block reduced fat cream cheese, softened
2 Tbsp. chopped green onion
1 pound lump crabmeat, shell pieces removed
2 Tbsp. grated fresh Parmesan cheese
1/4 c. dry breadcrumbs
Preheat oven to 375° F.
Combine first nine ingredients in a food processor; process until smooth.
Add cream cheese to cottage cheese mixture, pulse to combine. In a large bowl, combine cottage cheese mixture and onion. Gently fold in crabmeat. Place crab mixture in an 11x7-inch baking dish coated with cooking spray. Bake for 30 minutes. Sprinkle with Parmesan cheese and breadcrumbs, than bake an additional 15 minutes or until lightly golden.
Recipe from Cooking Light
Nutrition information per serving:
Total fat 3.1g
Saturated fat 1.8g
Dietary fiber 1g