New Orleans Crab Dip

Source: The Pampered Chef

4 ounces fat-free cream cheese, softened
1/2 cup fat-free mayonnaise
1 (8 ounce) package imitation crab meat, chopped
1/4 cup celery, chopped
1/4 cup green bell pepper, chopped
1 garlic clove, pressed
1 1/2 tablespoons Pantry Cajun Herb Seasoning Mix

In Small Batter Bowl, microwave cream cheese on high for 30 seconds until softened; whisk in mayonnaise with Stainless Steel Whisk. Chop crab meat using Food Chopper. Chop celery and pepper with Chef's Knife.

Add crab meat, celery, bell pepper, garlic and seasoning mix to cream cheese mixture; mix well. Spoon crab mixture into chilled Chillzanne Mini Bowl. Serve with Canap Bread Slices.

Yield: 12 servings