Decadent crab dip has never been so easy—your blender does all the work!
Cucumber Spears with Crab Dip
- Prep Time 10 min
- Total 1 hr 10 min
- Servings 8
- Ingredients 5
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
Instructions
-
Step1Place 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.
-
Step2Pour dip into serving bowl. Cover and refrigerate 1 hour to blend flavors.
-
Step3Peel cucumbers if desired; cut lengthwise into fourths and remove seeds. Cut cucumber fourths into spears, about 2x3/4 inch.
Nutrition
85
Calories
6 g
Total Fat
6 g
Protein
3 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 85
- Calories from Fat
- 55
- 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;Tips from the Betty Crocker Kitchens
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