WW: Hot Crab Dip

Ingredients:

3/4 cup fat-free sour cream
2 tablespoons fresh lemon juice
1 tablespoon grated fresh onion
1 tsp. Worcestershire sauce
3/4 tsp. dry mustard
1/4 tsp. garlic powder
1 (8-oz) tub light cream cheese, softened
1/2 cup (2 oz) shredded reduced-fat sharp cheddar cheese
1 pound lump crabmeat, drained and shell pieces removed
Cooking spray
Paprika

Directions:

1. Preheat oven to 325.


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

Serving Size = 2 Tbsp.@ 1 point each serving

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