What to do with all that imitation crab? I decided to make a hot dip with it using ingredients I had on hand.
I can see using a good light Swiss, such as Jarlsburg or a light mozzarella instead of cheddar, but all I had was cheddar and I thought it was fine.
This is large enough to feed a crowd. If you don’t want as much, you can certainly make half or freeze half for later. Make this a day ahead, then pop it in the oven before you are ready to serve. Let me remind you, this is a dip, so the serving size is 1/4 cup which I think is pretty average knowing people will pick on other stuff. Only 2 points plus per serving, I had to double check and see if I was wrong!
I tried this with pretzel thins, baked lentil chips (pictured here), baked corn chips.. it was great with all. Use what you like, and if you prefer to use real lump crab, go for it! You can even sprinkle some panko on top before baking… I would have but didn’t have any.
Hot and Cheesy Crab and Artichoke Dip
Servings: 16 • Size: 1/4 cup dip • Old Pts: 2 pts • WW Points+: 2 pts
Calories: 78 • Fat: 4 g • Carb: 4 g • Fiber: 0 g • Protein: 6 g • Sugar: 0 g
Sodium: 427 mg
- 14 oz can artichoke hearts packed in water, drained (8.5 oz dry wt)
- 1 lb crab meat, imitation or lump
- 2 tbsp chives
- 6 tbsp reduced fat sour cream (or Greek yogurt)
- 6 tbsp light mayonnaise (Hellman’s)
- 1/3 cup parmesan cheese
- 3/4 cups shredded reduced fat sharp cheddar cheese
- 1 – 2 tsp tabasco sauce
- 1 tsp lemon juice
Preheat the oven to 400°.
Drain the artichoke hearts and chop fine. Chop the crab meat fine. Add them to a medium bowl and add remaining ingredients. Mix well using a rubber spatula, then transfer into a shallow baking dish.
Bake until the cheese is melted and the top becomes golden, about 30 minutes. Serve hot with baked chips.
Makes 4 cups.
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