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.
Hot Crab-Artichoke Dip
- Prep Time 15 min
- Total 40 min
- Servings 15
- Ingredients 9
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 oz) Old El Paso™ Chopped Green Chiles, drained
- Dash of paprika
- 60 water crackers
Instructions
-
Step1Heat oven to 350°. 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.
-
Step2Bake uncovered about 25 minutes or until golden brown and bubbly. Sprinkle with paprika before serving. Serve with crackers.
Nutrition
100
Calories
2 1/2g
Total Fat
5g
Protein
14g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 100
- Calories from Fat
- 20
- Total Fat
- 2 1/2g
- 4%
- Saturated Fat
- 1/2g
- 3%
- Trans Fat
- 0g
- Cholesterol
- 5mg
- 2%
- Sodium
- 330mg
- 14%
- Potassium
- 150mg
- 4%
- Total Carbohydrate
- 14g
- 5%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 1g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 4%
- 4%
- Calcium
- 6%
- 6%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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