Hot Crab-Artichoke Dip

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.

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Prep Time 15 min
Total Time 40 min
Servings 15

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

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Directions

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.

EXPERT TIPS

Expert Tips

“Keeping my weight down is always a challenge, and I’m watching my calories, but I can enjoy this dip and not worry.” Cathy P.

Afraid exercising will increase your appetite? Don't worry. If you exercise moderately, you'll still eat about the same amount as if you were inactive. And because muscle weighs more than fat, you're likely to become fit and trim by exercising regularly even if your body weight stays the same.

Got questions? Our experts have the answers. Ask Betty now.