Baked Crab and Artichoke Dip

By nurseliz

PER SERVING: 170 calories; 10g fat; 7g carbohydrates; 14g protein; 4g fiber

The post Baked Crab and Artichoke Dip Recipe – 4 Points

Ingredients

• 1 12-14oz bag frozen artichoke hearts, thawed and chopped
• 1 cup frozen spinach, thawed and drained
• 1 6oz can lump crab meat, drained
• 4 garlic cloves, minced
• 1 small onion, finely chopped
• 1 cup fat free chicken broth
• 1 tbsp light butter
• 4 oz light cream cheese, cut into small pieces or cubes
• 1 cup Asiago cheese, shredded
• 1/2 cup 2% milk
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper

Preparation

Step 1

Preheat oven to 350.
In a saucepan, melt butter. Add in onions and garlic and sauté until softened, about 5 minutes.
Slowly stir in broth and milk. Bring to a boil, stirring constantly. Reduce heat to low and cook until thickens.
Now stir in the cream cheese and 1/2 cup of the Asiago cheese, and stir until all cheese has melted.
In a large bowl, add in the artichoke hearts, spinach and crab. Stir in the cheese sauce and mix well to combine.
Add in salt, pepper and paprika. Add more to taste, if desired.
Pour into an oven safe baking dish ( I used an 8”x8” size) , and sprinkle remaining half cup of Asiago cheese over the top.
Bake in oven for about 15-20 minutes, or until cheese has al melted and dip has cooked through.