Pineapple-Crab Dip

Makes 2 cups / Serve with cut vegetables or spread on crusty French bread for a delicious accompaniment to a cold summer soup. Take advantage of summer’s fresh herbs, especially French tarragon, which quickly loses its wonderful licorice flavor when dried.

4 ounces low-fat cream cheese, softened
3/4 cup crushed pineapple, well-drained
1 6-ounce can cooked crabmeat, drained and flaked
1/2 cup diced mushrooms
1/4 cup diced celery
1 tablespoon snipped fresh chives
2 teaspoons minced French tarragon
Salt and pepper, to taste

1. In a medium serving bowl, mix together cream cheese and pineapple until thoroughly blended. Add crabmeat, mushrooms, celery, chives, and tarragon and stir to combine. Season to taste with salt and pepper.