HOT CRAB-ARTICHOKE DIP

Hot Crab-Artichoke Dip image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Delicious baked crab and artichoke dip - perfect for a hot snack that's made using Old El Paso® green chilies.

Provided by Betty Crocker Kitchens

Categories Snack

Time 40m

Yield 15

Number Of Ingredients 9

Ingredients

1/3 cup Yoplait® plain fat-free yogurt
3 tablespoons reduced-fat mayonnaise
1/4 cup grated Parmesan cheese
2 cloves garlic, finely chopped
6 ounces imitation crabmeat, chopped
1 can (14 ounces) artichoke hearts, drained and coarsely chopped
1 can (4 1/2 ounces) Old El Paso™ chopped green chilies, drained
Dash of paprika
60 water crackers

Steps:

Heat oven to 350°. Spray 1-quart casserole with cooking spray. Mix yogurt, mayonnaise, cheese and garlic in medium bowl. Stir in crabmeat, artichoke hearts and chilies. Spoon into casserole.
Bake uncovered about 25 minutes or until golden brown and bubbly. Sprinkle with paprika before serving. Serve with crackers.

Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 5 mg, Fiber 2 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 1 g, TransFat 0 g