Low Fat Creamy Crab Dip
Dive into delicious sophistication with this Low Fat Creamy Crab Dip, a lighter twist on a classic crowd-pleaser that doesn’t skimp on flavor. Made with fresh lump crab meat, reduced-fat cream cheese, and fat-free Greek yogurt, this dip boasts a creamy texture while staying heart-healthy. The zesty kick of lemon juice, paprika, and Worcestershire sauce adds a gourmet flair, while freshly chopped chives lend a pop of color and freshness. Quick to prepare in just 20 minutes, this warm crab dip is perfect for entertaining or an indulgent snack served alongside whole grain crackers, crisp veggies, or low-fat chips. Whether you're hosting game night or looking for a light appetizer, this high-protein, low-fat crab dip is guaranteed to impress while keeping it guilt-free.
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Recipe Information
Ingredients
- 8 ounces Fresh lump crab meat
- 8 ounces Reduced-fat cream cheese
- 1 cup Fat-free Greek yogurt
- 1 tablespoon Lemon juice
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Paprika
- 0.25 teaspoon Hot sauce (optional)
- 2 tablespoons Fresh chives, chopped
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a medium bowl, beat the reduced-fat cream cheese with an electric mixer until smooth and creamy.
Add the fat-free Greek yogurt to the bowl and continue to mix until fully combined.
Stir in the lemon juice, Worcestershire sauce, garlic powder, onion powder, paprika, and, if desired, hot sauce.
Gently fold in the fresh lump crab meat, being careful not to break up the crab too much.
Season the dip with salt and black pepper to taste.
Transfer the crab dip mixture to a nonstick or lightly greased oven-safe dish.
Preheat the oven to 350°F (175°C).
Bake the dip in the oven for about 5 minutes, or just until heated through. Avoid overcooking as it can dry out the crab.
Remove from the oven and sprinkle with chopped fresh chives.
Serve warm with whole grain crackers, sliced vegetables, or your favorite low-fat chips.
Nutrition Facts
Calories |
855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 2460 mg | 107% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 24.1 g | ||
| Protein | 91.7 g | 183% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 823 mg | 63% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1878 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
