Artichoke-Crab Dip with Cumin-Dusted Pita 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.

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

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Nutritional Information

Amount per serving
  • Calories: 165
  • Calories from fat: 28%
  • Fat: 5.1g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 8.2g
  • Carbohydrate: 21.3g
  • Fiber: 0.8g
  • Cholesterol: 27mg
  • Iron: 1.4mg
  • Sodium: 360mg
  • Calcium: 132mg

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

Preparation

  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.
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