2 (8 oz.) blocks fat-free cream cheese
1 tbsp. prepared horseradish
1/4 tsp. ground red pepper
1 tbsp. finely chopped green onions
1 lb. lump crabmeat, shell pieces removed
1/4 c. low-fat plain yogurt
1/2 tsp. Worcestershire sauce
1/4 tsp. hot sauce
1/2 c. chopped water chestnuts

Beat cream cheese at high speed of a mixer until smooth. Add yogurt, horseradish, Worcestershire sauce, pepper and hot sauce; beat well. Stir in green onions, water chestnuts and crabmeat.

Yield: 4 cups. Serving Size: 1/4 cup.