Delicious Living
  • 4 ounces low-fat cream cheese (softened)
  • 3/4 cup crushed pineapple (well-drained)
  • 1 6-ounce can cooked crabmeat (drained and flaked)
  • 1/2 cup diced mushrooms
  • 1/4 cup diced celery
  • 1 tablespoon snipped fresh chives
  • 2 teaspoons minced French tarragon
  • Salt and pepper (to taste)

Pineapple-Crab Dip

Kris Wetherbee | Delicious Living

Serve with cut vegetables or spread on crusty French bread for a delicious accompaniment to a cold summer soup. Take advantage of summer’s fresh herbs, especially French tarragon, which quickly loses its wonderful licorice flavor when dried.

  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.
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