Skinny Baked Crab Dip
FOLLOW ALONG WITH ME
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
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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
Ingredients
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Instructions
- Preheat oven to 375 degrees.
- 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.
- 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.
- 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.
- Garnish with green onions and serve with crackers, crostini, or tortilla chips.
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