2. Combine first 7 ingredients in a bowl; stir well with a whisk. Stir in cheddar cheese and crabmeat.
3. Spoon crabmeat mixture into a 1-1/2 quart casserole coated with cooking spray, and sprinkle with paprika. Bake at 325 for 30 minutes or until thoroughly heated. Serve warm with crackers or breadsticks.
Yield: 3-2/3 cups
Nutritional info: cal 43; fat 2 g; protein 4.8 g; carb 1.2 g; fiber 0g
Makes 16 servings
1 Point Per Serving
Ingredients:
1 7-ounce jar roasted red pepper, drained
1 clove garlic, crushed
1 tablespoon fresh basil -- thinly sliced
1 cup fat free sour cream
1 cup fat free mayonnaise
1/2 teaspoon Worcestershire sauce
1/8 teaspoon salt
1 large green bell pepper,halved
6 ribs celery,cut into 2-3 inch pieces
2 large carrots,cut into thin slices
2 cucumbers -- sliced
1 1/2 cups broccoli florets
1 1/2 cups cauliflower florets
2 cups small button mushrooms
Directions:
Pat the jarred red peppers dry and chop finely.
Combine the red peppers, garlic, basil, sour cream, mayonnaise, Worcestershire sauce
and salt in a large mixing bowl and mix well.
Spoon the dip into the green pepper halves and place on a serving tray.
Arrange the assorted vegetables around the dip.Per serving: 45 Calories (kcal); trace Total Fat; (3% calories from fat); 2g Protein;
2 pts per serving (approx 2 tbs of dip)
Ingredients:
1/2 cup fat-free plain yogurt
1/2 cup part-skim ricotta cheese
2 teaspoons lemon juice
1 clove garlic
1/2 teaspoon salt
1/4 teaspoon pepper
5 ounces frozen chopped spinach, thawed and squeezed dry
1/4 cup water chestnuts, finely chopped
4 scallions, thinly sliced
Directions:
In blender or food processor, puree sour cream, cheese, lemon juice, garlic, salt, &
pepper. Transfer to medium bowl. Stir in spinach, water chestnuts, scallions.
Refrigerate, covered, at least 1 hour.
Serve with chunks of fresh bread, wheat crackers or veggies for dipping.
Per serving: 82 Calories (kcal); 3g Total Fat; (27% calories from fat); 7g Protein; 9g Carbohydrate; 10mg Cholesterol; 357mg Sodium
Another dip to add to that veggie tray recipe above - the two dips would look so festive and great together.
-1 can white cannelini beans, drained
-1 clove garlic
-1/2 tsp sesame oil
-juice of 1 lemon
-salt and pepper to taste
-chicken broth to thin
Place beans, garlic, sesame oil, and lemon juice in a food processor. Puree until smooth. Add chicken broth slowly and mix until the dip reaches a good dipping consistency. Add salt and pepper to taste and serve.
Makes 12 servings.
Per Serving: 45 calories, 3 grams protein, 8 grams carbohydrate, less than 1 gram fat, 2 grams fiber