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Hot Crab-Artichoke Dip

Serves: 15

Print this Recipe

LOW FAT/LOW CHOLESTEROL/LOW CALORIE
Prep: 15 min
Bake: 25 min



   1/3 cup plain yogurt (fat-free)
   3 tablespoons reduced-fat mayonnaise
   1/4 cup grated Parmesan cheese
   2 cloves garlic, finely chopped
   6 ounces imitation crab meat, chopped
   1 can (14 ounces) artichoke hearts, drained and coarsely chopped
   1 can (4 ounces) chopped green chili, drained
   Dash of paprika
   Cracker or cocktail rye bread, if desired


1. Heat oven to 350°. Spray 1-quart casserole with cooking spray. Mix yogurt, mayonnaise, cheese and garlic in medium bowl. Stir in crabmeat, artichoke hearts and Chilies.
Spoon into casserole.
2. Bake uncovered about 25 minutes or until golden brown and bubbly. Sprinkle with paprika before serving . Serve with crackers.


NUTRITION INFORMATION
1 Serving

Calories 40 (Calories from Fat 20)
Fat 2g (Saturated 0g)
Cholesterol 10mg
Sodium 230mg
Carbohydrate 4g (Dietary Fiber 2g)
Protein 4g

% DAILY VALUE: Vitamin A 0%; Vitamin C
6%; Calcium 4%; Iron 2%

DIET EXCHANGES: 1 Vegetable

From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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