| Creamy Crab-And-Artichoke Dip
1/2 pound of fresh lump crabmeat, shell
1/3 cup of low-fat sour cream
1/3 cup of Nonfat mayonnaise
3 tablespoons of grated fresh Parmesan cheese
1 tablespoon of lemon juice
1 1/2 teaspoon of prepared horseradish
1 teaspoon of Worcestershire sauce
one 14 ounce can of Artichoke hearts
1 Clove garlic, minced |
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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.
Yields: 40 Servings |
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