Whenever I make dips, I break out into this song.
And I don’t just sing it along in my head when I’m mixing it up, I actually do the song. I dip, guys, I really dip. So, this morning, when this warm crab & artichoke dip was ready to bake, I sure did a little bend, wiggle and squat while I was sliding it into the oven. It’s Monday, if you don’t have a little sense of humor the day will eat your soul right out of your body.
BUT CRAB! My favorite crustaceon. As much as I love it, I’ve never made a recipe on here for you guys! For one, my husband is allergic to seafood. (Iknowright?!) Two, it’s often pretty expensive. Like $15 for a small 4 ounce tub expensive. If I’m going to pay that much for 4 ounces of something, it better get me buzzed and/or make me a sandwich.
The food god’s must have been smiling down on me last week though because crab was on major sale at the store so I stocked up. Before I even got home I knew I was going to make a warm, bubbly, gooey hot dip with it. It’s not exactly “summer” food, or super seasonal, or perfect for any upcoming holidays, it’s just what I wanted. But really, who needs an occasion to eat a few tablespoons of this extra cheesy warm crab & artichoke dip? Because I don’t.
To shave off some fat and calories, I used nonfat Chobani Greek yogurt in place of mayo, subbed in low-fat cream cheese for parmesan and added a few heart healthy pine nuts for some added crunch. Instead of regular chips or bread, I paired the dip with Lentil Crackers, which are gluten-free and pretty amazing.
To flavor it I added just a dash of lemon juice and some salt and pepper. If there’s one thing I learned from my cooking experience with Michelle Bernstein last week it’s this: keep it simple, but elegant. Make it taste like it took you 6x the amount of time it did. I won’t even tell you how long this dip took. I’ll just let you sit there thinking I spent hours getting it to bubble and brown like it did. I’m just SO talented, right? (I kid, I kid).
Warm Crab & Artichoke Dip
Serves about 4.
Prep time: >5 minutes
Cook time: About 15 minutes
- 1/4 cup nonfat Chobani Greek yogurt
- 4 ounces shredded crabmeat (fresh, not imitation)
- 4 ounces chopped artichoke hearts
- 1 ounce low-fat cream cheese
- 1/2 tablespoon lemon juice
- Salt and pepper
- 1/2 teaspoon oregano
- About 1 tablespoon pine nuts
- 1/2 teaspoon olive oil
- Preheat oven to 350 degrees F.
- In a bowl, mix the yogurt, crabmeat, artichokes, cream cheese, lemon juice, salt and pepper and oregano. Stir to combine.
- Scoop dip into a mini cocotte or ramekin. Sprinkle the top with pine nuts and olive oil. Bake for about 13 – 15 minutes, or until bubbly and lightly browned.
Nutritional information per serving (about 1 1/2 tablespoons):
Fat: 3 grams
Carbohydrates: 4 grams
Fiber: 2.5 grams
Protein: 8 grams
Weight Watchers: 2