Creamy crab-and-artichoke dip

40 Servings

Ingredients

Quantity Ingredient
½ pounds Fresh lump crabmeat -- shell
Pieces removed
⅓ cup Low-fat sour cream
⅓ cup Nonfat mayonnaise
3 tablespoons Grated fresh Parmesan
Cheese
1 tablespoon Lemon juice
1½ teaspoon Prepared horseradish
1 teaspoon Worcestershire sauce
14 ounces Artichoke hearts -- (1 can)
Drained
1 Clove garlic -- minced

Directions

Combine all of the ingredients in a bowl, and stir well. Spoon mixture into a 1-quart casserole. Cover with heavy-duty plastic wrap, and vent Microwave at MEDIUM (50% power) for 6 to 7 minutes, rotating the dish a half-turn after 3 minutes. Yield: 2-½ cups (serving size: 1 tablespoon).

Recipe By : Cooking Light, Nov/Dec 1994, page 153

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