Ingredients

• 1 cup fat free sour cream
• 1 cup lowfat cream cheese
• 2 teaspoons lemon pepper
• 1 1/2 teaspoons ground white pepper
• 4 drops hot pepper sauce
• 2 (6 ounce) cans crab meat, drained
• 1 cup fat free Catalina salad dressing

Instructions

1. In a medium sized bowl mix the sour cream, cream cheese, lemon pepper, white pepper (optional), hot sauce, and two cans flaked, undrained crabmeat.
2. 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!