Artichoke-Crab Dip with Cumin-Dusted Pita Chips

recipe
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.

Yield:

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

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.

Totals include Cumin-Dusted Pita Chip.

Note:

January 2001
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