----- Now You're Cooking! v4.59 [Meal-Master Export Format]
 
       Title: Crab Dip
  Categories: appetizers, LF (<30%CFF), make-ahead, sauces/dips
       Yield: 3-1/2 cups
 
   1-1/4 c  LF cottage cheese
       3 oz LF cream cheese; softened
     1/2 c  shredded LF cheddar; sharp
       2 tb minced onions
       1 tb lemon juice
       1 ts worcestershire sauce
       1 ts dry mustard
       1    clove garlic; minced
     3-4 ds hot pepper sauce
       1 lb crabmeat (imitation works); 
            -chopped or broken
 
   1.  In food processor or blender, whirl cottage cheese and cream cheese    
   until smooth.  Transfer to large bowl and stir in remaining ingredients.   
                                                                              
   2.  Spoon into sprayed casserole dish and bake, covered, at 350F for 25    
   mins.  Remove from oven, stir, and let cool, uncovered, for 5 mins.  Serve 
   with crackers or tortilla chips.                                           
                                                                              
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   Per 1/4 cup:                                                               
   74 calories, 2.5g fat (30% CFF)                                            
   12mg chol, 425mg sodium                                                    
                                                                              
   My notes:  I made this the day before and heated from the fridge.  Use 
   crackers that are as plain as possible, or the tortilla chips - salty is
 good!        
 
   Contributor:  Looneyspoons - J&G Podleski (Don't Worry. Be Crabby)
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