Spinach, Crab and Artichoke Dip
Source of Recipe
WeightWatchers.ca recipes
List of Ingredients
16 oz fat-free sour cream
10 oz chopped frozen spinach, thawed and well-drained (squeeze spinach to remove excess water)
5 Tbsp Kraft Non-Fat Grated Cheese Topping, or other brand
2 tsp Dijon mustard
1 cup vegetable soup mix
28 oz canned artichoke hearts, without oil, drained, cut into 1/2-inch pieces
8 oz canned bamboo shoots, drained
8 oz lump crab meat, fresh (picked over to remove any shells)
1/2 tsp paprika
Recipe
Preheat oven to 350 F.
In a large bowl, combine sour cream, spinach, 3 tablespoons of cheese topping, mustard and dip mix; mix well to combine. Fold in artichokes, bamboo shoots and crabmeat and mix gently to combine, being careful not to break up crabmeat too much.
Transfer mixture to a shallow baking dish or oven-proof crock and smooth surface with back of a spoon. Sprinkle remaining 2 tablespoons of cheese topping and paprika over top.
Bake until top is lightly browned and dip is bubbly, about 20 minutes. Allow to cool for 5 minutes before serving. Yields about 1/2 cup per serving.
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