Hot and Cheesy Crab and Artichoke Dip

By nurseliz

Servings: 16 • Size: 1/4 cup dip • Old Pts: 2 pts • WW Points+: 2 pts
Calories: 78 • Fat: 4 g • Carb: 4 g • Fiber: 0 g • Protein: 6 g • Sugar: 0 g
Sodium: 427 mg

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 cups shredded reduced fat sharp cheddar cheese
• 1 - 2 tsp tabasco sauce
• 1 tsp lemon juice

Preparation

Step 1

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.