Recipe - Creamy Crab-And-Artichoke Dip

One half pound Fresh lump crabmeat, shell
pieces removed
1/3 cup Lowfat sour cream
1/3 cup Nonfat mayonnaise
3 tablespoon Grated fresh Parmesan cheese
1 tablespoon Lemon juice
1 One half teaspoon Prepared horseradish
1 teaspoon Worcestershire sauce
14 ounce Artichoke hearts, (1 can)
drained
1 Clove garlic, minced

Combine all of the ingredients in a bowl, and stir well.

Spoon mixture into a 1quart casserole. Cover with heavyduty plastic wrap,
and vent.

Microwave at MEDIUM (50% power) for 6 to 7 minutes, rotating the dish a
halfturn after 3 minutes. Yield: 2One half cups (serving size: 1 tablespoon).

Per serving: 14 Calories; 0g Fat (14% calories from fat); 2g Protein; 2g
Carbohydrate; 5mg Cholesterol; 60mg Sodium

Serving Ideas : Serve warm with bagel or pita chips.

Recipe by: Cooking Light, Nov/Dec 1994, page 153

Posted to MCRecipe Digest V1 #434 by igor@digex.net on Jan 28, 1997.