Crab and Olive Spread Recipe

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Tangy and nutritious, this dip combines the flavors of yogurt, olives, horseradish, and crab. Brought to you by dLife®

This recipe is:

Diabetic Friendly

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Crab and Olive Spread Recipe
  • Prep: 4 hours
  • Yield: 16 Servings
    •
240 240

Ingredients

  • 1 cup plain whole milk yogurt
  • 2 tablespoons plain whole milk yogurt
  • 2 tablespoons cottage cheese
  • 2 teaspoons fresh lemon juice
  • 1 ounces canned pimientos, sliced, chopped
  • 6 stuffed green olives, chopped
  • 1 teaspoon prepared horseradish
  • 2 green onions, chopped
  • 3 ounces cooked crab, flaked
  • Pinch fresh dill weed

Directions

  • Line colander with 3 layers of cheesecloth or paper coffee filters and place over bowl.
  • Add 1 cup yogurt, cover, and refrigerate 4-6 hours, allowing yogurt to drain.
  • In medium mixing bowl, blend drained yogurt mixture with remaining yogurt, cottage cheese, and lemon juice.
  • Add remaining ingredients, mix, cover, and refrigerate until ready to serve.

Nutritional Facts 1 serving equals 22 calories, 1 g fat (trace saturated fat), 84 mg sodium, 1 g carbohydrate, 2 g protein. Diabetic Exchanges: 1/4 lean meat.

Originally published as Crab and Olive Spread Provided by dLife®

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