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Crab and Olive Spread
Source: dLife

Tangy and nutritious, this dip combines the flavors of yogurt, olives, horseradish, and crab.

Prep Time: 15 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 22.3
Total Carbs 1.3 g
Dietary Fiber 0.1 g
Sugars 1.0 g
Total Fat 1.0 g
Saturated Fat 0.4 g
Unsaturated Fat 0.1 g
Potassium 53.3 mg
Protein 2.1 g
Sodium 83.6 mg
Dietary Exchanges
, 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  plain nonfat yogurt
2 tbsp  plain nonfat yogurt
2 tbsp  low fat cottage cheese
2 tsp  fresh lemon juice
1 oz  pimento peppers
6 each  stuffed green olives
1 tsp  horseradish
1/4 cup  chopped scallions
8 oz  cooked crab
.125 tsp  dried dill weed
  1. Line colander with 3 layers of cheesecloth or paper coffee filters and place over bowl.
  2. Add 1 cup yogurt, cover, and refrigerate 4-6 hours, allowing yogurt to drain.
  3. In medium, glass mixing bowl, blend drained yogurt mixture with remaining yogurt, cottage cheese, and lemon juice.
  4. Dice pimiento peppers and olives.
  5. Add pimientos, olives, horseradish, green onions, crab and dill. Mix, cover, and refrigerate until ready to serve.

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