Low Fat Hot Crab Dip - cooking recipe

Ingredients

8 tablespoons low-fat cream cheese
1/3 cup 1% fat cottage cheese
1 teaspoon light mayonnaise
7 1/2 ounces canned crabmeat, drained
4 tablespoons green onions, minced
1 tablespoon fresh lemon juice
1/2 teaspoon louisiana hot sauce or 1/2 teaspoon Tabasco sauce
1/2 teaspoon Old Bay Seasoning

Preparation

Preheat oven to 350 degrees.
Using a stick blender, combine cream cheese, cottage cheese, and mayonnaise, blending until smooth.
Add remaining ingredients and stir with a fork until well combined.
Lightly coat a small casserole dish or pie plate with non-fat cooking spray.
Pour crab mixture into casserole dish.
Bake in preheated oven at 350 degrees for 20 minutes or until hot and bubbly.
I serve this with crackers and torn up chunks of sourdough bread.