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Cook'n with Betty Crocker 
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Hot Crab-Artichoke Dip |
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Serves: 15 Print this RecipeLOW 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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