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Artichoke-Crab Dip with Cumin-Dusted Pita Chips

Yield 16 servings (serving size: 1/4 cup dip and 3 chips)
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

Nutrition Information

  • calories 165
  • caloriesfromfat 28 %
  • fat 5.1 g
  • satfat 2.7 g
  • monofat 1.4 g
  • polyfat 0.6 g
  • protein 8.2 g
  • carbohydrate 21.3 g
  • fiber 0.8 g
  • cholesterol 27 mg
  • iron 1.4 mg
  • sodium 360 mg
  • calcium 132 mg

How to Make It

  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.