Cooks' Note
Serve with whole-grain crackers.
Recipe information
Yield
serves 10 to 12
Ingredients
One 8-ounce package Philadelphia Light or other light cream cheese
One 10 3/4-ounce can cream of mushroom soup
1/2 cup no sugar added yogurt
2 tablespoons mayonnaise
8 small green onions, trimmed and chopped
2 large stalks celery, finely chopped
One 6 1/2-ounce can crabmeat or 6 ounces cooked fresh lump crabmeat, cartilage and shell picked out
Hot sauce to taste (optional)
Preparation
In a bowl, mix together the cream cheese and soup until smooth. Mix in the yogurt, mayonnaise, green onions, celery, crabmeat, and hot sauce, if desired. Cover and chill for 2 hours in the refrigerator or 20 minutes in the freezer.
