Crab & Artichoke Dip

By lknowles

Accuchef

Ingredients

• 1 Large Green Pepper, Chopped
• 2 Can (14 Ounces Each) Artichoke Hearts, Drained And Finely Chopped
• 1 Cup Mayonnaise (Fat-Free)
• 1 Cup Plain Yogurt (Fat-Free )
• 2/3 Cup Parmesan Cheese, Grated
• 1/2 Cup Bottled Roasted Sweet Red Peppers, Drained And Chopped
• 1/2 Cup Scallions, Thinly Sliced
• 5 Tsp Lemon Juice
• 4 Tsp Worcestershire Sauce
• 1 Tbsp Pickled Jalapeno Peppers, Seeded And Finely Chopped
• 1/4 Tsp Celery Seeds
• 1 Lb Crab, Picked Over And Flaked
• 1/4 Cup Almonds (Optional), Sliced

Details

Servings 10

Preparation

Step 1

Coat a small skillet with nonstick spray. Add the green peppers. Cook and stir over medium heat for 3 minutes, or until tender; let cool at room temperature. Preheat the oven to 375 degrees. Coat an 8-by-8- inch baking pan with nonstick spray. In a large bowl, combine the cooked peppers, artichoke hearts, mayonnaise, yogurt, Parmesan, red peppers, scallions, lemon juice, Worcestershire sauce, jalapeno peppers and celery seeds. Gently stir in the crabmeat. Spoon into the prepared baking pan. Sprinkle with the almonds (if using). Bake for 30 to 35 minutes, or until golden and bubbly. TIP: If you don't have fresh crab, substitute 2 cans (6 ounces each) crabmeat, drained and flaked, or 12 ounces surimi (imitation crabmeat), chopped. If halving the recipe, bake it in an 8- inch round cake pan for about 25 minutes.

Per Serving: 320 Cal (62% from Fat, 22% from Protein, 16% from Carb); 18 g Protein; 23 g Tot Fat; 4 g Sat Fat; 7 g Mono Fat; 10 g Poly Fat; 13 g Carb; 5 g Fiber; 502 mg Sodium; 54 mg Cholesterol; AccuPoints = 7.5; Exchanges = 2 Veg - 2 Lean Meat - 4 Fat