1 cup fat free sour cream
1 cup low fat cream cheese
2 teaspoons lemon pepper
1 1/2 teaspoons ground white pepper
4 drops Insane Chicken Fire Roasted Habañero Hot Sauce
2 (6 ounce) cans crab meat, drained
1 cup fat free Catalina salad dressing
In a medium sized bowl mix the sour cream, cream cheese, lemon pepper, white pepper (optional), Insane Chicken Fire Roasted Habañero Hot Sauce, and two cans flaked, undrained crabmeat (fresh is always best, if you can get it.) Add to taste (approximately 1 cup) your choice of nonfat salad dressing (Catalina, French or Russian) to make the dip a pinkish color. Mix well. Let the dip chill for 4 to 8 hours. This dip is especially tasty the next day! Serve over crostini or everything bagels.