Protein Crab Dip

 

Sometimes Sue has brilliant ideas. *Sometimes* 

Just don't tell her I said that. 

She was the one who came up with this crab dip. I was a little skeptical at first because the texture looked a little sketchy. I have trouble with foods that are lumpy. Honestly though, this hits.

It's tangy, hearty, and, despite how it looks, doesn't actually feel lumpy when you eat it. It feels much smoother. Looking for a dip to eat with veggies or crackers or bread that has a little more protein? Look no further. 

Protein Crab Dip

Ingredients

1 750 gr tub low fat cottage cheese (about 3 cups), drained

2 Tbsp garlic plus (link HERE)

1/2 cup light sour cream

1/2 cup light mayo (link HERE)

1/3 cup kewpie mayo (link HERE)

2 - 3 cups imitation crab

1 pkg ranch dressing powder (link HERE)

Directions

Drain cottage cheese well. Place in blender and pulse until smooth. Add in remaining ingredients and pulse until desired consistency is reached. You can leave crab a bit chunky or blend it until is is quite smooth - whichever you prefer. 

Chill until ready to serve. 

That's it. From start to finish in a few minutes. 

Serve with veggies, crackers, baguettes, or mix it into a salad. Sue used "light" sour cream, mayo, and cottage cheese but you can use regular if you prefer. Just make sure you drain the cottage cheese really well so the dip isn't watery. 

Also - ranch dip can be a bit salty so you can always start with half a package and go from there. 

Sue measures like our dad used to..... "I used a bit of this and a bit of that" type of measuring, so I have done my best to recreate the recipe using *actual* measurements. That being said - feel free to change things up. 

Decorative tray for serving dips - Link HERE.

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