Hot Spinach Crabmeat Dip

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Oxmoor House


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3/4 cup nonfat ricotta cheese

3/4 cup plus 2 tablespoons skim milk

1/2 cup nonfat mayonnaise

1 tablespoon dry sherry

1 (10-ounce) package frozen chopped spinach, thawed

1 (8-ounce) can sliced water chestnuts, drained and chopped

6 ounces fresh lump crabmeat, drained

3/4 cup (3 ounces) shredded reduced-fat Monterey Jack cheese

1/2 cup drained finely diced roasted red pepper in water

1/4 cup minced green onions

1/2 teaspoon hot sauce

Vegetable cooking spray

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