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Hot Crab-Artichoke Dip
DVO Recipe Center
Low Fat and Delicious!

1/3 cup plain yogurt (fat-free)
3 tablespoons reduced-fat mayonnaise
¼ 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 chilies, drained
Dash of paprika
Cracker or cocktail rye bread, if desired

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

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Hot Crab-Artichoke Dip
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