Ingredients
1
cup sour cream
1
can (6 ounces) crabmeat, drained and cartilage removed
1/2
teaspoon garlic salt
1/4
teaspoon grated lemon peel
2
large cucumbers
Preparation
Place sour cream, crabmeat, garlic salt and lemon peel in blender. Cover and blend on medium-high speed about 45 seconds, stopping blender twice to scrape down sides, until smooth.
Pour dip into serving bowl. Cover and refrigerate 1 hour to blend flavors.
Peel cucumbers if desired; cut lengthwise into fourths and remove seeds. Cut cucumber fourths into spears, about 2x3/4 inch.
