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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to Seafood Recipes
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Creamy Crab-And-Artichoke Dip Recipe Index
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