Sunday, February 7, 2016

Crab Dip with salt & vinegar chips

  • 1 block of non-fat cream cheese
  • 6 tablespoons of red onion, chopped
  • 3 tablespoons of low-fat or olive oil based mayo
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 4 teaspoons fresh tarragon, chopped
  • 4 teaspoons fresh dill, chopped
  • 1 can of crab meat, 6oz
  • 1/2 cup of cucumber, chopped
  • Salt and pepper
Leave your cream cheese out at room temperature for about a half hour before preparing.  Add all your ingredients in a bowl and mix well, then season with salt and pepper to taste.  Chill for a half hour before serving....and of course serve with salt and vinegar chips...or any other chips or veggies you enjoy!  Short on time?  Make it the night before and refrigerate over night.

No comments:

Post a Comment