Creamy Mexican Crab Dip

Recipe Ingredients

8 oz	227g	Neufchatel cheese
8 oz	227g	Nonfat cream cheese
1		Lump crabmeat - undrained
1/2		Salsa

Recipe Instructions

Place cheeses in a microwave-safe bowl, and cover with wax paper.

Microwave at MEDIUM (50% power) 2 to 3 minutes or until softened, stirring with a wire whisk until smooth.

Drain crabmeat through a sieve into a bowl, reserving 1 tablespoon liquid.

Add reserved liquid, crabmeat, and salsa to cheese; stir well.

Serve warm or at room temperature with baked tortilla chips, raw vegetables, or breadsticks.

Yield: 2 1/2 cups (serving size: 1 tablespoon).

Source:
Cooking Light Magazine, January/February 1996

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