Crab Dip

Crab Dip


  • 2 1/4 Tbsp Philadelphia 1/3 Lite Cream Cheese = 1.5 Healthy Fats
  • 3/4 Tbsp Miracle Whip Light Salad Dressing = 0.5 Healthy Fat
  • 1/4 tsp Worcestershire Sauce = 1/2 condiment
  • 1/4 tsp Garlic Powder = 1/2 condiment
  • (adjust to taste, watch condiment levels, for reference 1/2 tsp = 1 Condiment)
  • 1/4 tsp Cayenne Pepper = 1/4 condiment
  • (adjust to taste, watch condiment levels, for reference 1 tsp = 1 Condiment)
  • 1 Tbsp Regular Milk = 1 Condiment  OR  1 Tbsp Unsweetened Original Silk Almond Milk = 1/16 Condiment
  • Crushed Canned Crab (allowed 7 oz, but add in little by little to get desired consistency)

Note: May want to add a little extra “milk” if you think it needs it (this is where the Almond Milk comes in handy as far as more liquid per condiment)

I like to add in a little chopped green onion to mine, but not necessary (deduct from your “green” if you do)

Serving Suggestions:

  1. Use celery to “scoop” out of bowl or spoon crab dip into stalks of celery (Deduct celery from your “green” or use as an optional snack, 3 stalks = 1 optional snack)
  2. Spoon crab dip over sliced cucumber (Deduct cucumber from your “green”)
  3. Place Crab Dip over a bed of lettuce or fresh spinach for a nice cool refreshing summer meal

Recipe Yields (as written (Dip Only), NOT including optional green onion):
2 Healthy Fats
2 1/4 condiments (w/Regular Milk) OR Lean: Depends upon ounces used

(By sweet tater)


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