Dilly Crab Dip

Wow the crowd by serving the creamy dip in an artichoke half. Be sure to brush the cut artichoke with lemon juice so it keeps its summer green color.

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  • Makes: 12 servings
  • Serving Size: 2 tablespoons
  • Makes: About 1-1/2 cups dip
  • Prep: 15 mins
  • Chill: 2 hrs

Dilly Crab Dip

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Directions

  1. Reserve a few flakes of crabmeat for garnish; refrigerate until ready to serve.
  2. Stir together mayonnaise or salad dressing, sour cream, the remaining flaked crabmeat, dill weed, onion, lime peel, lime juice, hot pepper sauce, and, if desired, ground red pepper; mix well. Transfer to serving bowl, and refrigerate for 2 hours or overnight.
  3. Just before serving, sprinkle dip with reserved crabmeat. If desired, garnish with fresh dill sprig. Serve with fresh vegetable dippers. Makes about 1-1/2 cups dip (twelve 2-tablespoon servings).

From the Test Kitchen

*Note:

Crab-flavored flaked fish (surimi) is a less expensive but delicious substitute for the crabmeat.

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Nutrition Facts (Dilly Crab Dip)

  • Per serving:
  • 45 kcal ,
  • 1 g fat
  • (1 g sat. fat ,
  • 19 mg chol. ,
  • 138 mg sodium ,
  • 5 g carb. ,
  • 1 g fiber ,
  • 3 g pro.
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