Crab Dip with Salt and Vinegar Chips

Everyone knows salt and vinegar chips are not only part of my hangover remedy, but are my *favorite* chips. I can eat an entire bag in one sitting, which is why I almost never buy them, because that would just be bad news. When I came across a dip that was made to eat with them though, I couldn't resist.  Plus, it was Sunday, which means football.  Patriots vs Denver at the Hudsons....brought me right back to the day I met my husband :-)...and this time...the Pats won!

For crab lovers, I recommend adding more crab and less cream cheese, but for those of you who are fair weather fans, you can follow my recipe - heavy on the cream cheese, light on the crab.

Grab your ingredients:

• 1 block of non-fat cream cheese
• 6 tablespoons of red onion, chopped
• 3 tablespoons of low-fat or olive oil based mayo
• 3 tablespoons lemon juice
• 1 teaspoon lemon zest
• 4 teaspoons fresh tarragon, chopped
• 4 teaspoons fresh dill, chopped
• 1 can of crab meat, 6oz
• 1/2 cup of cucumber, chopped
• Salt and pepper

Leave your cream cheese out at room temperature for about a half hour before preparing.  Add all your ingredients in a bowl and mix well, then season with salt and pepper to taste.  Chill for a half hour before serving....and of course serve with salt and vinegar chips...or any other chips or veggies you enjoy!  Short on time?  Make it the night before and refrigerate over night.

Source: Bride and Groom First and Forever Cookbook