Creamy Mexican Crab Dip
YIELD: 2 1/2 cups (serving size: 1 tablespoon)
Ingredients
1 (8-ounce) package Neufchâtel cheese
1 (8-ounce) block nonfat cream cheese
1 (6-ounce) can lump crabmeat, undrained
1/2 cup salsa
Preparation
Place cheeses in a microwave-safe bowl, and cover with wax paper. Microwave at MEDIUM (50% power) 2 to 3 minutes or until softened, stirring with a wire whisk until smooth. Drain crabmeat through a sieve into a bowl, reserving 1 tablespoon liquid. Add reserved liquid, crabmeat, and salsa to cheese; stir well. Serve warm or at room temperature with baked tortilla chips, raw vegetables, or breadsticks.
Calories: 24 Calories from fat: 49% Fat: 1.3g Saturated fat: 0.8g Monounsaturated fat: 0.0g Polyunsaturated fat: 0.0g Protein: 2.3g Carbohydrate: 0.5g Fiber: 0.1g Cholesterol: 9mg Iron: 0.1mg Sodium: 80mg Calcium: 25mg
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