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Low-fat Deviled Crab Dip

Makes about 40 tablespoons

• 8 ounces reduced-fat cream cheese, softened
• 1/2 cup nonfat mayonnaise
• 1/2 cup light sour cream
• 2 tablespoons grated onion
• 3 green onions, chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon horseradish
• 1 teaspoon garlic
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon dry mustard
• Hot pepper sauce, to taste
• 6 ounces (about 1 cup) crab meat

In a large bowl, thoroughly combine cream cheese, mayonnaise, sour cream, onion, green onions, lemon juice, horseradish, garlic, Worcestershire sauce, dry mustard and pepper sauce.

Add the crab and mix well. If dip is to be served cold, add 1 tablespoon milk and chill. If dip is to be served hot, place in a small (21/2-cup) ovenproof serving dish. Bake in a 350 degrees oven for about 20 minutes, or until hot.

Per tablespoon: 21 calories, 1 g fat, 7 mg cholesterol, 84 mg sodium, 1 g carbohydrates, 1 g protein, negligible fiber.

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