Hot Crab-Artichoke Dip

 

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

• 1 Heat oven to 350º. 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.
• 2 Bake uncovered about 25 minutes or until golden brown and bubbly. Sprinkle with paprika before serving. Serve with crackers.