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Charles Bridges
Creamy Crab-And-Artichoke Dip
0
(0)
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
tb
Grated fresh Parmesan cheese
1
tb
Lemon juice
1 1/2
ts
Prepared horseradish
1
ts
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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