Thursday, July 15, 2010

Hot Crab Dip

Here is the second of the three hot dip recipes that I made for our Fourth of July party:

Hot Crab Dip
(from Taste of Home, Quick Cooking, 2000 Annual)

½ cup milk
1/3 cup salsa
3 pkgs (8 oz each) cream cheese, cubed
2 pkgs (8 oz each) imitation crab meat, flaked (I like a little more)
1 cup thinly sliced green onions
1 can (4 oz) chopped green chilies

Combine milk and salsa.  Transfer to a slow cooker coated with nonstick cooking spray.  Stir in cream cheese, crab, onions and chilies.  Cover and cook on low for 3-4 hours, stirring every 30 minutes.  Serve with crackers.

Yield: about 5 cups.  

Nutritional Analysis: One ¼ cup serving (prepared with skim milk and light cream cheese, calculated without crackers) equals 80 calories, 385 mg sodium, 23 mg cholesterol, 5 gm carbohydrate, 7 gm protein, 3 gm fat.  
Diabetic Exchanges: 1 lean meat, 1 vegetable

Suggestion - Use a crock-pot liner - it makes clean-up a breeze!

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