Creamy Crab-and-artichoke Dip
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Appetizers | 40 | Servings | |
INGREDIENTS
| 1/2 | lb | Fresh lump crabmeat, shell |
| pieces removed | ||
| 1/3 | c | Low-fat sour cream |
| 1/3 | c | Nonfat mayonnaise |
| 3 | T | Grated fresh Parmesan cheese |
| 1 | T | Lemon juice |
| 1 1/2 | t | Prepared horseradish |
| 1 | t | Worcestershire sauce |
| 14 | oz | Artichoke hearts, 1 can |
| drained | ||
| 1 | Clove garlic, minced |
INSTRUCTIONS
Combine all of the ingredients in a bowl, and stir well. Spoon mixture into a 1-quart casserole. Cover with heavy-duty plastic wrap, and vent. Microwave at MEDIUM (50% power) for 6 to 7 minutes, rotating the dish a half-turn after 3 minutes. Yield: 2-1/2 cups (serving size: 1 tablespoon). Per serving: 14 Calories; 0g Fat (14% calories from fat); 2g Protein; 2g Carbohydrate; 5mg Cholesterol; 60mg Sodium Serving Ideas : Serve warm with bagel or pita chips. Recipe by: Cooking Light, Nov/Dec 1994, page 153 Posted to MC-Recipe Digest V1 #434 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 9
Calories From Fat: 1
Total Fat: <1g
Cholesterol: <1mg
Sodium: 34.9mg
Potassium: 54.4mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: <1g