Rating: 5 stars
1 Ratings
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  • 5 star values: 1

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.

Recipe by Cooking Light January 2001

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

165 calories; calories from fat 28%; fat 5.1g; saturated fat 2.7g; mono fat 1.4g; poly fat 0.6g; protein 8.2g; carbohydrates 21.3g; fiber 0.8g; cholesterol 27mg; iron 1.4mg; sodium 360mg; calcium 132mg.
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