Creamy crab-and-artichoke dip
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Recipe by: phoeby
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1/2 lb Fresh lump crabmeat -- shell
Pieces removed
1/3 c Low-fat sour cream
1/3 c Nonfat mayonnaise
3 tb Grated fresh Parmesan
Cheese
1 tb Lemon juice
1 1/2 ts Prepared horseradish
1 ts Worcestershire sauce
14 oz Artichoke hearts -- (1 can)
Drained
1 Clove garlic -- minced
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: 2-1/2 cups (serving
size: 1 tablespoon).
Recipe By : Cooking Light, Nov/Dec 1994, page 153
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