Artichoke-Crab Dip with Cumin-Dusted Pita Chips |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
|
We've added nutrition powerhouse tofu to this popular combination of crabmeat and artichoke hearts. You can combine the ingredients for this ideal dip a day ahead of baking; just keep it covered and in the fridge during that time. Ingredients:
1/2 cup finely chopped soft tofu (about 4 ounces) |
6 tablespoons (1 1/2 ounces) grated fresh parmesan cheese, divided |
1 tablespoon dijon mustard |
1 teaspoon dried oregano |
1/4 teaspoon black pepper |
1 (16-ounce) carton reduced-fat sour cream |
3/4 cup (6 ounces) lump crabmeat, shell pieces removed |
1 (14-ounce) can artichoke hearts, drained and chopped |
2 tablespoons dry breadcrumbs |
1/2 teaspoon paprika |
cumin-dusted pita chips |
Directions:
1. Preheat oven to 350°.
2. Combine the tofu, 1/4 cup cheese, mustard, oregano, pepper, and sour cream in a large bowl. Gently fold in crabmeat and artichokes. Spoon crabmeat mixture into a 1-quart baking dish, and sprinkle with 2 tablespoons cheese, breadcrumbs, and paprika. Bake at 350° for 20 minutes or until browned. Serve with Cumin-Dusted Pita Chips.
3. Totals include Cumin-Dusted Pita Chip.
|
|