Hot Maryland Crab Dip
8 ounces Fresh lump crabmeat
1/2 cup Non-fat cottage cheese
1 tablespoon Horseradish
1 tablespoon Dijon mustard
1 tablespoon Nonfat milk
1 teaspoon Fresh lemon juice, up to 2
2 tablespoons Onion, finely chopped
2 tablespoons Celery, finely chopped
2 tablespoons Parsely, chopped
1. Preheat oven to 350 degrees.
2. If the crabmeat is frozen, drain it well in a sieve, pushing the solids with paper towel to remove all the moisture. Fresh or frozen, pick over it to remove any bits of cartilage and set aside. In a food processor, puree cottage cheese, cream cheese, horseradish, mustard, milk, lemon juice and Calvados 3 to 4 minutes.
Variation:When thinned with 1/4 cup nonfat milk, this dip becomes enough sauce for 4 servings of pasta.
Notes: Believe it or not there is such a thing as a healthy indulgence!
Lynn Fischer, author of the book "Healty Indulgences" transforms ordinary recipes into delicious low-fat foods. By switching to non-fat dairy products, changing the proportions in meals, using more herbs and spices and being inventive with healthy sauces you can find plenty of low fat foods to serve your guests! Fischer offers dip recipes that are not only low in fat and easy to prepare, but also absolutely delicious!: