HOT ARTICHOKE-CRAB DIP

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Hot Artichoke-Crab Dip image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 18

1/2 cup crab cake mixture, reserved from Crab Cakes OR see recipe below
1 (14-ounce) can artichoke hearts, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1 cup lowfat sour cream
2 tablespoons chopped fresh parsley leaves
1 teaspoon salt-free garlic and herb seasoning
1/2 cup grated Parmesan , divided
2 pita pockets, cut into wedges
Assorted vegetables (baby carrots, sliced zucchini, celery stalks)
12 ounces fresh lump crabmeat (or an equal amount of canned lump crabmeat)
2 tablespoons low-fat sour cream
2 1/4 teaspoons oats (regular or quick-cooking)
2 1/4 teaspoons seasoned dry bread crumbs
3/4 teaspoon Dijon mustard
1/2 teaspoon crab boil seasoning (recommended: Old Bay)
1/4 teaspoon dried oregano
Pinch ground black pepper
1/2 teaspoons olive oil

Steps:

  • Preheat oven to 400 degrees F.
  • In a medium bowl, combine crab cake mixture, artichoke hearts, spinach, sour cream, parsley, seasoning, and 1/4 cup of the Parmesan. Mix well.
  • Transfer mixture to a shallow baking dish and top with remaining parmesan cheese.
  • Bake 10 to 12 minutes, until dip is hot and cheese is golden.
  • Serve dip with pita wedges and vegetables on the side (or crackers!).
  • In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil seasoning, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat.

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