Low Fat Shrimp and Crab Dip
alt.cooking/Brandi Clark (1999)
Makes about 32 ounces

1 (12 ounce) package tiny shrimp
1 Tablespoon dill pickle juice
1 cup water
8 imitation crab sticks sliced into 1/4" strips
6 green onions, diced
1 Tablespoon minced garlic
1 cup fat free plain yogurt
1 Tablespoon dill pickle juice
1 Tablespoon Dijon mustard
16 ounces fat free cream cheese

In small bowl, soak shrimp in pickle juice and water for 10 minutes. Drain and squeeze out excess juice with paper towels. In large bowl, mix shrimp with remaining ingredients until creamy with electric mixer. Chill at least 2 hours before serving. (If time allows, chill overnight.) Serve with fat free crackers.

Calories per oz 40 Fat 0.4 g Fiber 1.3 g.