Crab and Artichoke Dip
This dip is so decadent you almost won’t believe it doesn’t have the cream cheese, sour cream, mayo, and tons of Parm that traditional versions have. It’s important to use real Parmigiano-Reggiano cheese that has the official Italian D.O.P. seal (you’ll see those letters on the rind). It’s more expensive, but it tastes light-years better than the ordinary Parmesan you find at the store.
Nutrition facts (per serving for the dip): 58 calories; 1 g fat; 328 mg sodium; 5 g carbs; 2 g fiber; 1 g sugar; 7 g protein
Nutrition facts (per serving for dip with chips): 129 calories; 4 g fat; 497 mg sodium; 14 g carbs; 3 g fiber; 1 g sugar; 10 g protein
Servings: 4 People
- 4 frozen or canned artichoke hearts chopped
- 2 tablespoons White Bean Base Blend Click for Base Blend Recipe
- 1/4 cup plain low-fat Greek yogurt
- 1/2 tablespoon freshly squeezed lemon juice
- 3 tablespoons freshly grated Parmesan cheese - divided
- 4 ounces fresh lump crabmeat
- Whole grain pita chips for serving
- Preheat the oven to 375 degrees. If using frozen artichokes, run them under cold water to slightly thaw; drain.
- In a large bowl, combine the artichokes, the blend, the yogurt,lemon juice, 1 tablespoon of the cheese, and the crabmeat.
- Transfer the mixture into an ovenproof ramekin and sprinkle the top with the remaining 2 tablespoons cheese.
- Bake for 10 to 12 minutes, until the top is bubbly and golden.
- Serve with whole grain pita chips.