Pineapple-Crab Dip
  • 4ounces low-fat cream cheesesoftened
  • 3/4cup crushed pineapplewell-drained
  • 16-ounce can cooked crabmeatdrained and flaked
  • 1/2cup diced mushrooms
  • 1/4cup diced celery
  • 1tablespoon snipped fresh chives
  • 2teaspoons minced French tarragon
  • Salt and pepperto taste
  1. In a medium serving bowl, mix together cream cheese and pineapple until thoroughly blended. Add crabmeat, mushrooms, celery, chives, and tarragon and stir to combine. Season to taste with salt and pepper.