Crabby Cajun Dip (A Light and Easy Crab Dip)
- Ready In:
- 20mins
- Ingredients:
- 14
- Yields:
-
3 3/4 cups
- Serves:
- 15
ingredients
- 2 cups nonfat plain yogurt
- 1⁄4 cup low-fat cream cheese (AKA light cream cheese or neufchatel cheese)
- 1 tablespoon Dijon mustard
- 2 teaspoons anchovy paste
- 2 teaspoons lemon juice
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 - 1⁄2 teaspoon hot sauce
- 1 lb lump crabmeat, shell pieces removed
- 1⁄4 cup minced red bell pepper
- 1⁄4 cup minced green bell pepper
- 1⁄4 cup minced green onion
directions
- Make "yoghurt cheese" by spreading yogurt onto several layers of paper towels to 1/2-inch thickness. Cover with more paper towels. Let stand and replace paper towels once they are saturated.
- Meanwhile combine cream cheese and next 8 ingredients (cream cheese through hot sauce), stirring well with a whisk.
- With a spatula, scrape yogurt off paper towels into the bowl with the cream cheese mixture.
- Add all remaining ingredients and stir gently to combine.
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RECIPE SUBMITTED BY
I was born and raised in the USA but now live in Melbourne, Australia. I have been here since 1999. My husband is Australian. We have two daughters (born May '05 and May '07) and a yellow Labrador.
I cook mainly for my family. I do my best to feed them (and myself) plenty of whole grains and vegetables, with small amounts of lean meats and "good fats". Most of my recipes will lean in that direction, although sometimes I will post something that just tastes good!