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Spinach, Crab, and Artichoke Dip

Source of Recipe

weight watchers


Recipe Introduction

12 servings 1 points each

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 TBS non-fat grated cheese topping, or other brand
2 tsp dijon mustard
1 pkg vegetable soup mix
28 oz canned artichoke hearts, without oil, drained, cut into 1/2-in pieces
8 oz canned bamboo, shoots, drained
8 oz lump crabmeat, 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 TBS of cheese topping, mustard and soup mix, mix well to combine. Fold in artihokes, bamboo shoots carbmeat and mix gently to combine, being careful not to break up crabmeat to much. Transfer mixture to a shallow baking dish or oven-proof crock and smooth surface with back of spoon. Sprinkle remaining 2 TBS of cheese topping and paprika over top. Bake until top is lightly browned and dip is bubbly, about 20 mins. Allow to cool for 5 mins before serving.

Yields about 1/2 c per serving