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Cook'n with Betty Crocker 
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Hot Crab-Artichoke Dip |
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Serves: 15 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Hot Crab-Artichoke Dip recipe on the web!!LOW FAT/LOW CHOLESTEROL/LOW CALORIE Prep: 15 min Bake: 25 min ___ cup plain yogurt (fat-free) _ tablespoons reduced-fat mayonnaise ___ cup grated Parmesan cheese _ cloves garlic, finely chopped _ ounces imitation crab meat, chopped _ can (14 ounces) artichoke hearts, drained and coarsely chopped _ 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. Hot Crab-Artichoke Dip Cheesy Ranch Potato Skins Zippy Chicken Drummies Maple-Glazed BBQ Meatballs Tomato Bruschetta With Basil Spread Vegetable Pot Sticker Chewy Pizza Bread Parmesan Puffs With Marinara Smoked Salmon Pinwheels Baked Tortilla Chips Fresh Garden Salsa Savory Popcorn Mix Honey Spice Pretzels -THE SNACK ATTACK |
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