container (8 ounces) nonfat pasteurized process cream cheese
product, softened
1/4 cup nonfat sour cream
1/3 cup finely chopped onion
1 tablespoon prepared horseradish
1-1/2 teaspoons Butter Buds Sprinkles
Freshly ground black pepper, to taste
1 can (6-1/2 ounces) crabmeat, drained, rinsed and flaked
1 tablespoon fresh lemon juice
1 packet Sweet'N Low
Assorted raw vegetables
In a food processor, process the cream cheese until smooth.
Transfer to a medium bowl and stir in the sour cream until well
blended, then the onion, horseradish, Butter Buds and pepper to
taste. Stir in the crabmeat, lemon juice and Sweet 'N Low. Chill
30 minutes for the flavors to blend. Serve with assorted raw
vegetables. Makes 1-3/4 cups or 14 servings.
Posted by Karen
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