1/4 cup mayonnaise
2 Tbsp lime juice
1 Tbsp sweet chili sauce
1 - 12 oz. cann crab meat
1 dill pickle
2 Tbsp fresh coriander, finely chopped
Beat cheese, mayonnaise, juice and sauce in small bowl with electric mixer until smooth. Transfer to serving bowl, fold in remaining ingredients.
Serve cold with toasted french bread slices.
Dip can be made up to 4 hours ahead, cover and refrigerate until required. Makes 2 cups.