Pineapple-Crab Dip
Serve with cut vegetables or spread on crusty French bread for a delicious accompaniment to a cold summer soup.
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Cooking tools:
- Serving bowl
- Spoon
Ingredients
- 4 ounces low-fat cream cheese (softened)
- 3/4 cup crushed pineapple (well-drained)
- 1 6-ounce can cooked crabmeat (drained and flaked)
- 1/2 cup diced mushrooms
- 1/4 cup diced celery
- 1 tablespoon snipped fresh chives
- 2 teaspoons minced French tarragon
- Salt
- pepper
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