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It’s holiday party season, which means you probably need an easy recipe you can bring to get togethers that everyone will love. December’s recipe is super quick to throw together and easily scalable for larger gatherings: Hot Crab Dip.

This recipe was adapted from Kidney Community Kitchen by Rebecca Larratt-Smith, modified by Fanny Whelan, RD

Ingredients
Makes 6 servings

  • 8 oz (250 mL) package cream cheese, softened
  • 1 tbsp onion, finely minced
  • 1 tsp lemon juice
  • 2 tsp Worcestershire sauce
  • 1⁄8 tsp black pepper
  • Cayenne pepper to taste
  • 2 tbsp milk or unfortified rice milk beverage
  • 1 6 oz can crab meat, drained

Instructions

  1. Preheat oven to 375° F
  2. Place cream cheese in a bowl. Add onion, lemon juice, Worcestershire sauce, black and cayenne pepper. Mix well. Stir in milk / rice beverage. Add crab meat and stir until blended.
  3. Place mixture in oven-safe dish. Bake uncovered for 15 mins or until hot and bubbly OR Microwave until mixture is hot and bubbly— approximately 4 mins, stirring after each 1–2 mins.
  4. Serve warm with low sodium crackers, pita bread chips, or veggies.

Note – this dish can also be served cold, if you prefer!

Nutrition Facts per serving

Calories: 98 Kcal
Protein: 5 g
Carbohydrates: 2 g
Total Fat: 8 g
Sodium: 132 mg
Phosphorus: 61 mg
Potassium: 91 mg

*Always check with your nutritionist before incorporating new foods or recipes into your diet to make sure it is right for you.