The Sensitive Kitchen

Saturday, August 24, 2013

Hot Cheesy Artichoke Crab Dip

3/4 cup light sour cream
2 Tbsp fresh lemon juice
8 ozs neufchatel (light cream) cheese, softened
1/4 tsp garlic powder
2 Tbsp chiffonade fresh basil
1/4 tsp salt
1/4 tsp freshly ground white pepper
1 scallion, minced
1/4 c roasted red pepper, finely chopped
14 oz can artichoke hearts, drained and chopped
1/2 cup (2 ozs) shredded reduced-fat sharp cheddar cheese 2 cans (9 ozs) lump crabmeat, shell pieces removed
Vegetable cooking spray
Smoked paprika

Mix all ingredients in order given. Scoop into a 1 1/2 quart oval baking dish prepped with cooking spray. Top with paprika. Bake at 325 for 30 minutes or until bubbling. Serve with pita bite crackers or crostini and fresh vegetables (carrots, red bell peppers, etc).

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