Creamy Crab-And-Artichoke Dip Recipe


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Creamy Crab-And-Artichoke Dip Recipe : Recipes 4U

 

Creamy Crab-And-Artichoke Dip Recipe

Recipe Ingredients

1/2 lb fresh lump crabmeat -- shell
1 pieces removed
1/3 cup low-fat sour cream
1/3 cup nonfat mayonnaise
3 tbsp grated fresh parmesan
1 cheese
1 tbsp lemon juice
1 1/2 tsp prepared horseradish
1 tsp worcestershire sauce
14 oz artichoke hearts -- (1 can)
1 drained
1 clove garlic -- minced

Recipe Preparation

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).

Recipe By : Cooking Light, Nov/Dec 1994, page 153

 

 

Servings: 40

 

 

 

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This Creamy Crab-And-Artichoke Dip Recipe is one of our Seafood Recipes, which come from visitor submissions and public domain sources. It goes without saying that, with in excess of 50,000 recipes in the collection it would be a massive culinary exercise to prepare and test every single recipe on our web site, so please take care, and double check everything before cooking that special meal and use common sense. If you spot any thing that looks wrong, please let us know.


 

Creamy Crab-And-Artichoke Dip Recipe

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