Artichoke-Crab Dip with Cumin-Dusted Pita Chips
Ingredients:
1/2 cup finely chopped soft
tofu (about 4 ounces)
6 tablespoons (1 1/2 ounces)
grated fresh Parmesan cheese, divided
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1/4 teaspoon black pepper
1 (16-ounce) carton reduced-fat
sour cream
3/4 cup (6 ounces) lump
crabmeat, shell pieces removed
1 (14-ounce) can artichoke
hearts, drained and chopped
2 tablespoons dry breadcrumbs
1/2 teaspoon paprika
Instructions:
Preheat oven to 350°.
Combine the tofu, 1/4 cup
cheese, mustard, oregano, pepper, and sour cream in a large bowl. Gently
fold in crabmeat and artichokes. Spoon crabmeat mixture into a 1-quart
baking dish, and sprinkle with 2 tablespoons cheese, breadcrumbs, and paprika.
Bake at 350° for 20 minutes or until browned. Serve with Cumin-Dusted
Pita Chips.
Serves: 16
Nutrition Facts:
Serving: 1/4 cup dip and
3 chips
Calories:165
Fat: 5 g,
Cholesterol 27 mg,
Sodium 360 mg
Carbohydrates 21 g
http://food.cookinglight.com
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