Shelly's Recipe

CRAB LOUIS LITE DIP

Category: Dips - Seafood - Cold

Yield: 2 cups

1/2 cup nonfat or light mayonnaise
1/2 cup light sour cream
3 tablespoons chili sauce
1/4 cup cooked flaked crabmeat or 1 can (6 ounces) crabmeat, drained
1/4 cup chopped black or green olives
1-1/2 tablespoons finely chopped scallions

Combine the mayonnaise, sour cream, and chili sauce in a medium bowl and stir to mix. Stir in the remaining ingredients.

Cover and chill for at least 2 hours. Serve with whole-grain crackers, celery sticks, and carrot sticks.