Hot Spinach Crabmeat Dip

• 3/4 c. nonfat Ricotta
• 1 Tbsp. dry sherry
• 1/2 tsp. hot sauce
• 1 (10 oz.) pkg. frozen chopped spinach, thawed
• 1 (8 oz.) can sliced water chestnuts, drained and chopped
• 6 oz. fresh lump crabmeat, drained
• 3/4 c. (3 oz.) shredded low-fat Monterey Jack cheese
• 1/2 c. drained, finely diced roasted red peppers in water
• 1/2 c. nonfat mayonnaise
• 1/4 c. minced green onions
• 3/4 c. plus 2 Tbsp. skim milk

1. Press Ricotta cheese through a fine-mesh sieve into a large bowl.
2. Add skim milk, mayo and sherry; stir well.
3. Drain spinach; press between paper towels to remove moisture.
4. Add spinach, chestnuts, crab, cheese, red peppers, onions and hot sauce to cheese mixture.
5. Stir well.

nonfat ricotta, sherry, hot sauce, water chestnuts, fresh lump crabmeat, cheese, red peppers, nonfat mayonnaise, green onions, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=715396 (may not work)