Cheesy Spinach, Artichoke and Crab Dip

Courtesy: LSU's Pennington Biomedical Research Center

Need a healthy new party go-to? Look no further. This savory dip is a crowd pleaser that comes together easily.
Cook/PrepTime: 1 Hour
Servings: 16, 1/4 cup servings

Ingredients

1 14oz. can of artichoke hearts, drained and finely chopped
1 lb. fresh Louisiana crabmeat (lump or regular), shells removed and drained
8 oz. frozen spinach, drained
2 Tbsp. green onions, minced
1/2 cup reduced fat sour cream
1/2 cup reduced fat cream cheese
1/3 cup parmesan cheese
3/4 cup shredded reduced fat colby and monterey jack cheese
3 Tbsp. butter, melted
1 tsp. Tabasco® brand Pepper Sauce
1 tsp. lemon juice
Salt and pepper to taste

Directions

Preheat oven to 325°F.
Spray a casserole dish with non-stick cooking spray.
Combine all ingredients in the prepared casserole dish and stir to thoroughly combine.
Bake, covered, for 40 minutes.
Serve with whole wheat crackers, bread slices, celery, carrots, zucchini or other vegetable sticks.

Nutritional Information:
Per Serving: ¼ cup (97.5g)112 calories5.9g Fat3.8g Sat. Fat10.2g Protein5.2g Carbohydrate2.1g Fiber0.5g Sugar346mg Sodium

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