Baked Crab and Artichoke Dip Recipe – 4 Points +

Baked Crab and Artichoke Dip

This amazing Baked Crab and Artichoke Dip Recipe will blow everyone away! It’s so cheesy and creamy, and full of tremendous flavor, and yet only 4 Points + for each heaping 1/2 cup serving. I was truly amazed at how tasty this low calorie appetizer recipe turned out, and how much it made. It’s the perfect to dish to bring to a potluck, serve up for your game day food table, or just to indulge in during those at home movie nights. By using artichoke, spinach and crab as the main ingredients, I was able to save the fat and calories for the good stuff — the cheese! This way, I didn’t have to skimp on the cheese and created a very tasty crab dip recipe that is actually pretty good for you. Lots of fiber and protein! And it’s so good, no one will have any idea that this is a Weight Watchers Dip Recipe. Enjoy!

Baked Crab and Artichoke Dip

Creamy, cheesy and loaded with protein and fiber, it’s hard to believe that this Baked Crab and Artichoke Dip is actually low calorie. Make this for a potluck, game day, or movie night, and no one will ever know that it’s a healthy dish.

Ingredients

  • 1 12-14oz bag frozen artichoke hearts, thawed and chopped
  • 1 cup frozen spinach, thawed and drained
  • 1 6oz can lump crab meat, drained
  • 4 garlic cloves, minced
  • 1 small onion, finely chopped
  • 1 cup fat free chicken broth
  • 1 tbsp light butter
  • 4oz light cream cheese, cut into small pieces or cubes
  • 1 cup Asiago cheese, shredded
  • 1/2 cup 2% milk
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. Preheat oven to 350.
  2. In a saucepan, melt butter. Add in onions and garlic and sauté until softened, about 5 minutes.
  3. Slowly stir in broth and milk. Bring to a boil, stirring constantly. Reduce heat to low and cook until thickens.
  4. Now stir in the cream cheese and 1/2 cup of the Asiago cheese, and stir until all cheese has melted.
  5. In a large bowl, add in the artichoke hearts, spinach and crab. Stir in the cheese sauce and mix well to combine.
  6. Add in salt, pepper and paprika. Add more to taste, if desired.
  7. Pour into an oven safe baking dish ( I used an 8”x8” size) , and sprinkle remaining half cup of Asiago cheese over the top.
  8. Bake in oven for about 15-20 minutes, or until cheese has al melted and dip has cooked through.

Preparation time: 15 minute(s)

Cooking time: 40 minute(s)

Diet type: Pescatarian

Diet tags: Low calorie, Reduced carbohydrate, High protein

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

Entire recipe makes 8 servings
Serving size is about 1/2 cup
Each serving = 4 Points +

PER SERVING: 170 calories; 10g fat; 7g carbohydrates; 14g protein; 4g fiber


Comments

  1. This recipe was fantastic! The only thing I’d change is to use a little less salt.

  2. This has crab in it. A real vegetarian doesn’t eat flesh.

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