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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Hot Artichoke and Crab Dip

Source: Chef Barrae

This warm dip will be a hit at your next special occasion, made with mayonnaise, parmesan cheese, and cayenne pepper.

Nutrition Facts

Makes 20 servings
Amount Per Serving

Calories	140.5

Total Carbs	1.3 g

Dietary Fiber	0.8 g

Sugars	0.2 g

Total Fat	11.8 g

Saturated Fat	3.1 g

Unsaturated Fat	0.0 g

Potassium	41.2 mg

Protein	5.6 g

Sodium	209.2 mg

Dietary Exchanges 11.8 Fat, 0.2 Vegetables, 0.4 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 cup mayonnaise 0.5
0 1/2 cup sour cream 9.0
9 oz frozen artichokes hearts 8.0
8 oz cooked crab 1.0
1 cup Cheese, parmesan, grated 0.125
0.125 tsp ground cayenne (red pepper) 1.0
1 pinch black pepper 1.0
1 g cooking spray

Directions

Preheat oven to 350 degrees F.
Blend the mayonnaise and sour cream in a bowl. Add the rough chopped artichokes, 3/4 cup shredded Parmesan cheese, and crab meat. Season with cayenne and black pepper. (If you are using the surimi crab meat, you'll need to rough chop that before adding as well.)
Lightly coat a medium casserole dish that the dip will be served in with cooking spray and transfer the mixture to the dish. Smooth the top with a spatula and sprinkle with the remaining Parmesan cheese and additional black pepper, if desired.
Bake for 35 to 45 minutes or until it is bubbly and the top is browned.