1 c. lite sour cream
1 (8 oz.) pkg. Neufchatel cream cheese
1 (8 oz.) pkg. frozen crab sticks, thawed & chopped
2 tbsp. chopped green onions
1 tbsp. lemon juice
1 tsp. Dijon-style mustard
1/2 tsp. dill weed
(I add 2 tbsp. party dip mix)

In a mixing bowl blend lite sour cream and cream cheese until smooth. Add crab pieces, onions, lemon juice, mustard, dill weed and pepper. Mix well. Cover and refrigerate at least 1 hour. Makes 2 1/2 cups.