Creamy Crab-And-Artichoke Dip Recipe
Recipe Ingredients
1/2 lb fresh lump crabmeat -- shell
1 pieces removed
1/3 cup low-fat sour cream
1/3 cup nonfat mayonnaise
3 tbsp grated fresh parmesan
1 cheese
1 tbsp lemon juice
1 1/2 tsp prepared horseradish
1 tsp worcestershire sauce
14 oz artichoke hearts -- (1 can)
1 drained
1 clove garlic -- minced
Recipe Preparation
Combine all of the ingredients in a bowl, and stir well. Spoon
mixture into a 1-quart casserole. Cover with heavy-duty plastic wrap,
and vent Microwave at MEDIUM (50% power) for 6 to 7 minutes, rotating
the dish a half-turn after 3 minutes. Yield: 2-1/2 cups (serving
size: 1 tablespoon).
Recipe By : Cooking Light, Nov/Dec 1994, page 153
Servings: 40
Back to Seafood Recipes
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(includes apricots, papaya & tomato puree)
The chemical lypcopene is a naturally occurring coloring agent and a member of the carotenid family of phytochemicals. It is accountable for the vivid red colour of many fruits and vegetables.
Unlike many other healthy agents, it is not damaged if it is cooked, rather it is actually increased in efficacy by cooking.
. Its key health contribution is that it is an antioxidant and is thought to help reduce the probabilty of cancer.
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Creamy Crab-And-Artichoke Dip Recipe Index
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