Hot Spinach Crabmeat Dip - cooking recipe

Ingredients

3/4 c. nonfat Ricotta
1 Tbsp. dry sherry
1/2 tsp. hot sauce
1 (10 oz.) pkg. frozen chopped spinach, thawed
1 (8 oz.) can sliced water chestnuts, drained and chopped
6 oz. fresh lump crabmeat, drained
3/4 c. (3 oz.) shredded low-fat Monterey Jack cheese
1/2 c. drained, finely diced roasted red peppers in water
1/2 c. nonfat mayonnaise
1/4 c. minced green onions
3/4 c. plus 2 Tbsp. skim milk

Preparation

Press Ricotta cheese through a fine-mesh sieve into a large bowl.
Add skim milk, mayo and sherry; stir well.
Drain spinach; press between paper towels to remove moisture.
Add spinach, chestnuts, crab, cheese, red peppers, onions and hot sauce to cheese mixture.
Stir well.