Spinach and Crab Dip Recipes [25-8-15]

Spinach and Crab Dip


2 (10 oz.) packages of frozen, chopped spinach
1 cup non-fat sour cream
1 cup non-fat mayonnaise
¼ cup onion, minced
4 ounces imitation crabmeat
2 cups assorted colorful raw vegetables for dipping


Thaw spinach, and pat dry.

Combine spinach with remaining ingredients, and stir.

Cover and refrigerate for at least an hour before serving with colorful raw vegetables.

Serves 8

Each serving equals 1/2 cup of fruit or vegetables

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