Beer makes batters better, meat more tender, and sauces more flavorful.
Pineapple-Crab Dip
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- #67911
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 ounces low-fat cream cheese, softened
3/4 cup crushed pineapple, well-drained
1/2 cup diced mushrooms
1/4 cup diced celery
1 tablespoon snipped fresh chives
2 teaspoons minced fresh tarragon
1 can (6 ounce size) cooked crabmeat, drained and flaked
salt and pepper, to taste
directions
Combine the cream cheese and pineapple in a mixing bowl. Mix with an electric mixer on low speed until thoroughly blended.
Stir in, by hand, the mushrooms, celery, chives, and tarragon. Mix well. Gently fold in the crab meat.
Season to taste with salt and pepper. Serve at room temperature. Store leftovers in the refrigerator in a covered container for up to 3 days. Let come to room temperature before serving.
nutrition data
Nutritional data has not been calculated yet.
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