Ingredients

• 1 packet Sweet'N Low® zero calorie sweetener
• 1 can (6-1/2 ounces) crabmeat, drained, rinsed and flaked
• 1 tablespoon fresh lemon juice
• Assorted raw vegetables
• 1/4 cup nonfat sour cream
• 1/3 cup finely chopped onion
• 1 container (8 ounces) nonfat pasteurized process cream cheese product, softened
• 1-1/2 teaspoons Butter Buds Sprinkles
• Freshly ground black pepper, to taste
• 1 tablespoon prepared horseradish

In a food processor, process the cream cheese until smooth. Transfer to a medium bowl and stir in the sour cream until well blended, then the onion, horseradish, Butter Buds and pepper to taste. Stir in the crabmeat, lemon juice and Sweet'N Low®. Chill 30 minutes for the flavors to blend. Serve with assorted raw vegetables. Makes 1-3/4 cups or 14 servings.

Tip: For Hot Crabmeat Dip, bake, covered, in a preheated 400°F oven 15 minutes, or until heated through. Stir before serving.

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