Spinach, Crab and Artichoke Dip
Fat free sour cream
Chopped frozen spinach
10 oz, thawed and well-drained (squeeze spinach to remove excess water)
Grated Parmesan cheese
Regular soy cheese
Vegetable soup mix
Canned artichoke hearts without oil
28 oz, drained, cut into 1/2-inch pieces
Canned bamboo shoots
8 oz, drained
8 oz, fresh (picked over to remove any shells)
- Preheat oven to 350°F.
- In a large bowl, combine sour cream, spinach, 3 tablespoons of cheese topping, mustard and soup mix; mix well to combine. Fold in artichokes, bamboo shoots and crabmeat and mix gently to combine, being careful not to break up crabmeat too much.
- Transfer mixture to a shallow baking dish or oven-proof crock and smooth surface with back of a spoon. Sprinkle remaining 2 tablespoons of cheese topping and paprika over top.
- Bake until top is lightly browned and dip is bubbly, about 20 minutes. Allow to cool for 5 minutes before serving. Yields about 1/2 cup per serving.