Ingredients
- 1 1/2 cups lump crabmeat, drained and shell pieces removed
- 4 ounces shredded 50% reduced fat jalapeño cheddar cheese (about 1 cup)
- 3 ounces grated fresh Parmesan cheese (about 3/4 cup)
- 1/2 cup fat-free milk
- 1/2 cup grated onion (about 1/2 large onion)
- 1/2 cup canola mayonnaise
- 1 tablespoon sherry vinegar
- 1/2 teaspoon ground red pepper
- 2 garlic cloves, minced
- 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1 (8-ounce) tub fat-free cream cheese
- 1 (8-ounce) carton fat-free sour cream
- 1 teaspoon grated lemon rind
Directions:
1. Place first 12 ingredients in a 3-quart electric slow cooker; stir well. Cover and cook on LOW for 2 hours. Stir in lemon rind.
Flavor Tip: For those who like their dips hot and spicy, increase the ground red pepper or add crushed red pepper for an additional kick.
Nutritional Information
Amount per serving
- SmartPoints: 4
- Calories 118
- Caloriesfromfat 0.0 %
- Fat 6.9 g
- Satfat 1.7 g
- Monofat 3.3 g
- Polyfat 1.4 g
- Protein 9.6 g
- Carbohydrate 4.1 g
- Fiber 0.9 g
- Cholesterol 26 mg
- Iron 0.4 mg
- Sodium 300 mg
- Calcium 165 mg