Condiment
Hot and Cheesy Crab and Artichoke Dip
Creamy artichoke hearts and sweet crab melt into a bubbling blend of sharp cheddar and parmesan, brightened with lemon and a touch of heat. Each warm, cheesy scoop delivers rich, tangy flavor that clings to crisp chips.
- Total
- 45 min
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 16
Nutrition per Serving
- Calories
- 78
- Protein
- 6g
- Carbs
- 4g
- Fat
- 4g
- Sodium
- 427mg
Ingredients
- 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 cup shredded reduced fat sharp cheddar cheese
- 1 - 2 tsp tabasco sauce
- 1 tsp lemon juice
Instructions
- 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.