Hot Crab-Artichoke Dip Recipe - BettyCrocker.com
Betty Crocker's Heart Healthy Cookbook shares a recipe! Delicious baked crab and artichoke dip - perfect for a hot snack that's made using Old El Paso® green chilies.
Ingredients
- 1/3 cup Yoplait® plain fat-free yogurt
- 3 tablespoons reduced-fat mayonnaise
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, finely chopped
- 6 ounces imitation crabmeat, chopped
- 1 can (14 ounces) artichoke hearts, drained and coarsely chopped
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles, drained
- Dash of paprika
- 60 water crackers
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