Skinny Baked Crab Dip

FOLLOW ALONG WITH ME
Print Recipe
Skinny Baked Crab Dip
Course Appetizer
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
  • 1 8 ounce package Neuchatel cheese softened
  • 2 5.3 ounce containers plain, non-fat Greek yogurt
  • 2 teaspoons mustard
  • 1 teaspoon garlic powder
  • 1.5 teaspoons low sodium Old Bay seasoning
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons lemon juice
  • 2 teaspoons hot sauce (more or less to spice preference)
  • 12 ounces lump crab meat (may substitute 2, 6oz cans of crab meat)
  • 1 14.5 ounce can artichoke hearts, quartered and drained (pat dry to remove excess liquid)
  • 1 medium red pepper, minced
  • 1/2 medium yellow onion, minced
  • 1 1/2 cup mozzarella cheese, shredded
  • green onions, to garnish
Course Appetizer
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
  • 1 8 ounce package Neuchatel cheese softened
  • 2 5.3 ounce containers plain, non-fat Greek yogurt
  • 2 teaspoons mustard
  • 1 teaspoon garlic powder
  • 1.5 teaspoons low sodium Old Bay seasoning
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons lemon juice
  • 2 teaspoons hot sauce (more or less to spice preference)
  • 12 ounces lump crab meat (may substitute 2, 6oz cans of crab meat)
  • 1 14.5 ounce can artichoke hearts, quartered and drained (pat dry to remove excess liquid)
  • 1 medium red pepper, minced
  • 1/2 medium yellow onion, minced
  • 1 1/2 cup mozzarella cheese, shredded
  • green onions, to garnish
Instructions
  1. Preheat oven to 375 degrees.
  2. In a medium-sized mixing bowl, mix Neuchatel cheese, Greek yogurt, mustard, garlic powder, Old Bay seasoning, Worcestershire sauce, lemon juice and hot sauce with a hand mixer until smooth.
  3. Fold in crab meat, artichoke hearts, red pepper, onion and 1 cup of mozzarella cheese (reserving 1/2 cup of cheese). Mix well and transfer to a 1 quart baking dish.
  4. Bake for 25 minutes. Remove from oven and top with remaining 1/2 cup of cheese. Place back in oven and bake for 15-20 minutes or until cheese is bubbly and starting to brown.
  5. Garnish with green onions and serve with crackers, crostini, or tortilla chips.
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About Stephanie Wagner, RDN, LDN

Stephanie is a Registered Dietitian Nutritionist and founder of Stephanie Lee Nutrition. Originally from NE Wisconsin, she started out as a licensed cosmetologist. She then went on to graduate with a B.S. in Human Biology, emphasis in Nutrition and Dietetics and completed 1200 hours of clinical experience through Priority Nutrition Care Distance Dietetic Internship. She uses her passion for nutrition and wellness as a tool to help women feel their best inside and out.

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