Ingredients
CRAB DIP:
- 8 oz. Cream Cheese, I use reduced-fat
- 1/2 cup Mayo, I use light
- 1/2 cup Fat-free Greek yogurt, I used "0% Fage"
- 1 tbsp Lemon juice
- 1 bunch Green Onions, chopped
- 1.5 cup Asiago Cheese, grated (I regularly split with Fontina, can also sub Monterrey jack or Mozzarella)
- 14 oz can Artichoke Hearts, quartered and drained
- 8-12 oz. Jumbo Lump Crab Meat
- Salt & Pepper
PICO DE GALLO (optional)
- 2 Roma tomatoes, seeded and chopped
- 1/4 cup Red onion, chopped
- 1 Jalapeño, seeded and chopped
- 1 handful Cilantro, chopped
- 1/4 cup Green onion tops, chopped
- A squeeze of Lime juice
- Salt
Instructions
- Beat the cream cheese, mayo, and yogurt together until smooth.
- Add the white and light parts of the green onions (dark green partswill be used for the pico), lemon juice, and 1 1/4 cup grated cheese.
- Fold in artichokes and crab.
- Season to taste with salt and pepper.
- Transfer to a 1 1/2 quart casserole dish and spread evenly, sprinkling the remaining cheese on top.
- Bake for about 20 minutes, until bubbly and golden brown.
- To make the pico, toss all ingredients together and set aside until ready to serve.
- Remove the dip from the oven, top with pico, and serve with blue corn tortilla chips, crackers, or toasted crostini.
- Best when hot or very warm, leftovers will keep a couple of days.Can be assembled ahead of time and then baked at the last minute.
Notes
Recipe adapted from The Brewer & The Baker