Holiday Seafood Spread Recipe
Ingredients
| Nonstick cooking spray | ||
| Low fat plain yogurt | 1 Carton (1l) | |
| Light cream cheese | 1/2 Cup (16 tbs), softened | |
| 1 tablespoon plus | ||
| 1 teaspoon dried dill weed | ||
| Lemon juice | 1 Teaspoon | |
| Hot pepper sauce | 1/4 Teaspoon | |
| 12 ounces surimi seafood, crab or lobster flavored, flake or chunk style Butter | ||
| Lettuce leaves, for garnish | ||
| 1 English cucumber, cut into 1/4-inch-thick slices (about 40 slices) | ||
| Assorted Crackers | ||
Directions
Line 1-quart bowl or mold with plastic wrap and coat with nonstick cooking spray.
Combine yogurt, cream cheese, dill weed, lemon juice and hot pepper sauce, if desired, in food processor; process until smooth.
Add surimi; process using on/off pulsing action until surimi is chopped.
Spoon mixture into prepared bowl; cover and refrigerate 8 hours or overnight.
To serve, unmold onto lettuce-lined platter and remove plastic wrap.
Serve with cucumber slices and crackers.
Combine yogurt, cream cheese, dill weed, lemon juice and hot pepper sauce, if desired, in food processor; process until smooth.
Add surimi; process using on/off pulsing action until surimi is chopped.
Spoon mixture into prepared bowl; cover and refrigerate 8 hours or overnight.
To serve, unmold onto lettuce-lined platter and remove plastic wrap.
Serve with cucumber slices and crackers.
Chef
