2 oz reduced fat cream cheese (Neufchâtel), softened
2 TBSP low fat mayonnaise dressing
2 TBSP finely chopped chives
2 tsp rice wine vinegar
1 TBSP chopped fresh dill
1/8 tsp each, salt and pepper
2 8 oz cans crabmeat, well drained
In medium bowl, combine cream cheese and mayonnaise. Stir until very smooth. Add chives, wine vinegar, dill, salt, and pepper. Stir to mix thoroughly. Stir in crab. Cover and refrigerate several hours before serving. Serve with small crackers or veggies.