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Cucumber Spears with Crab Dip

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Cucumber Spears with Crab Dip
  • Prep Time 10 min
  • Total Time 1 hr 10 min
  • Servings 8
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Decadent crab dip has never been so easy—your blender does all the work!

Ingredients

1
cup sour cream
1
can (6 ounces) crabmeat, drained and cartilage removed
1/2
teaspoon garlic salt
1/4
teaspoon grated lemon peel
2
large cucumbers

Directions

  • 1 Place sour cream, crabmeat, garlic salt and lemon peel in blender. Cover and blend on medium-high speed about 45 seconds, stopping blender twice to scrape down sides, until smooth.
  • 2 Pour dip into serving bowl. Cover and refrigerate 1 hour to blend flavors.
  • 3 Peel cucumbers if desired; cut lengthwise into fourths and remove seeds. Cut cucumber fourths into spears, about 2x3/4 inch.
Tips  

This recipe is easy to lighten up. Just substitute low-fat or no-fat sour cream. Serving the dip with cool, crisp cucumber spears gives it a fresh summer taste and keeps the calories down.

Dress cucumbers up by alternating peeled and unpeeled portions on the surface, giving them a tiger-stripe look. Slice the cucumbers instead of cutting into spears, and you’ll have dipping slices with two-toned edges.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
85
(
Calories from Fat
55
)
Daily Value
Total Fat
6 g
(
Saturated Fat
4 g
)
Cholesterol
40 mg
Sodium
140 mg
Potassium
220 mg
Total Carbohydrate
3 g
(
Dietary Fiber
1 g
)
Protein
6 g
Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
2%
2%
Exchanges:
1/2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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