Holiday Seafood Spread
|Non stick cooking spray||1 Tablespoon|
|Low fat plain yogurt||8 Ounce (1 Carton)|
|Light cream cheese||4 Ounce, softened (1/2 Cup)|
|Dried dill weed||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Lemon juice||1 Teaspoon|
|Hot pepper sauce||1⁄4 Teaspoon|
|Surimi seafood/Crab/lobster flavored/flake/chunk style butter||12 Ounce|
|Lettuce leaves||4 (For Garnish)|
|English cucumber||1 , cut into 1/4-inch-thick slices to make about 40 slices|
|Assorted crackers||1 Cup (16 tbs)|
Line 1-quart bowl or mold with plastic wrap and coat with nonstick cooking spray.
Combine yogurt, cream cheese, dill weed, lemon juice and hot pepper sauce, if desired, in food processor; process until smooth.
Add surimi; process using on/off pulsing action until surimi is chopped.
Spoon mixture into prepared bowl; cover and refrigerate 8 hours or overnight.
To serve, unmold onto lettuce-lined platter and remove plastic wrap.
Serve with cucumber slices and crackers.