Baked Crab and Artichoke Dip Recipe – 4 Points
Ingredients
- 12-14 oz frozen artichoke hearts - thawed and chopped, 1 bag
- 1 cup frozen spinach - thawed and drained
- 6 oz lump crab meat - drained, 1 can
- 4 garlic cloves - minced
- 1 small onion - finely chopped
- 1 cup fat free chicken broth
- 1 tbsp light butter
- 4 oz light cream cheese - cut into small pieces or cubes
- 1 cup Asiago cheese - shredded
- ½ cup 2% milk
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat oven to 350.
- In a saucepan, melt butter. Add in onions and garlic and sauté until softened, about 5 minutes.
- Slowly stir in broth and milk. Bring to a boil, stirring constantly. Reduce heat to low and cook until thickens.
- Now stir in the cream cheese and 1/2 cup of the Asiago cheese, and stir until all cheese has melted.
- In a large bowl, add the artichoke hearts, spinach, and crab. Stir in the cheese sauce and mix well to combine.
- Add in salt, pepper, and paprika. Add more to taste, if desired.
- Pour into an oven-safe baking dish ( I used an 8”x8” size), and sprinkle the remaining half cup of Asiago cheese over the top.
- Bake in the oven for about 15-20 minutes, or until the cheese has all melted and the dip has cooked through.
Nutrition
Serving: 0.5 cupCalories: 170 kcal (9%)Carbohydrates: 7 g (2%)Protein: 14 g (28%)Fat: 10 g (15%)Fiber: 4 g (17%)