Creamy crab-and-artichoke dip
40 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Fresh lump crabmeat -- shell |
| Pieces removed | ||
| ⅓ | cup | Low-fat sour cream |
| ⅓ | cup | Nonfat mayonnaise |
| 3 | tablespoons | Grated fresh Parmesan |
| Cheese | ||
| 1 | tablespoon | Lemon juice |
| 1½ | teaspoon | Prepared horseradish |
| 1 | teaspoon | Worcestershire sauce |
| 14 | ounces | Artichoke hearts -- (1 can) |
| Drained | ||
| 1 | Clove garlic -- minced | |
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: 2-½ cups (serving size: 1 tablespoon).
Recipe By : Cooking Light, Nov/Dec 1994, page 153