Creamy Crab-And-Artichoke Dip

Recipe Ingredients

1/2 lb	227g / 8oz	Fresh lump crabmeat - shell pieces removed
1/3 cup	78ml	Low-fat sour cream
1/3 cup	78ml	Nonfat mayonnaise
3 tablespoons	45ml	Grated fresh parmesan cheese
1 tablespoon	15ml	Lemon juice
1 1/2 teaspoons	7.5ml	Prepared horseradish
1 teaspoon	5ml	Worcestershire sauce
14 oz	397g	Artichoke hearts - (1 can) drained
1		Garlic - minced

Recipe Instructions

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).

Source:
Cooking Light, Nov/Dec 1994, page 153

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.