Dips recipes

Creamy Crab-And-Artichoke Dip

Course : Dips
Source: Cooking Light, Nov/Dec 1994, page 153
Serves: 40

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Ingredients:

1/2 pound fresh lump crabmeat -- shell pieces removed

1/3 cup low-fat sour cream

1/3 cup nonfat mayonnaise

3 tablespoons grated fresh parmesan cheese

1 tablespoon lemon juice

1 1/2 teaspoons prepared horseradish

1 teaspoon Worcestershire sauce

14 ounces artichoke hearts -- (1 can) drained

1 clove garlic

Preparation / Directions:

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).

Creamy Crab-And-Artichoke Dip

Ingredients:

Preparation / Directions:

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