The Healthy Bite – Corny Crab Dip

Corny Crab DipTry this light crab and corn dip made healthier with reduced-fat cream cheese, nonfat yogurt and fat free cottage cheese instead of full-fat cheese, mayonnaise and sour cream. It will save you a ton of calories and fat per serving compared to full fat versions. Serve with baked chips, pita or veggies.


  • 1 small shallot, peeled
  • 1 5-ounce can water chestnuts, rinsed
  • 1/2 cup reduced-fat cream cheese, (Neufchâtel)
  • 1/2 cup low-fat cottage cheese
  • 1/4 cup nonfat plain yogurt
  • ¼ bag of frozen corn
  • ½ teaspoon of Braggs Liquid Aminos (soy)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 can of lump crab drained
  • ½ teaspoon Sriracha hot sauce
  • 2 tablespoons chopped fresh chives



  1. Pulse shallot and water chestnuts in a food processor until coarsely chopped. Add cream cheese, cottage cheese, yogurt, lemon juice, salt and pepper and pulse until just combined. Add chives and pulse until incorporated.
  2. Remove creamed mixture from processor add frozen corn, crab, hot sauce and Bragg’s.


Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 4-6 hours. Stir before serving.