Artichoke-Crab Dip with Cumin-Dusted Pita Chips

We've added nutrition powerhouse tofu to this popular combination of crabmeat and artichoke hearts. You can combine the ingredients for this ideal dip a day ahead of baking; just keep it covered and in the fridge during that time.

Yield: 16 servings (serving size: 1/4 cup dip and 3 chips)

Ingredients

• 1/2  cup  finely chopped soft tofu (about 4 ounces)
• 6  tablespoons  (1 1/2 ounces) grated fresh Parmesan cheese, divided
• 1  tablespoon  Dijon mustard
• 1  teaspoon  dried oregano
• 1/4  teaspoon  black pepper
• 1  (16-ounce) carton reduced-fat sour cream
• 3/4  cup  (6 ounces) lump crabmeat, shell pieces removed
• 1  (14-ounce) can artichoke hearts, drained and chopped
• 2  tablespoons  dry breadcrumbs
• 1/2  teaspoon  paprika
• Cumin-Dusted Pita Chips

Preparation

Preheat oven to 350°.

Combine the tofu, 1/4 cup cheese, mustard, oregano, pepper, and sour cream in a large bowl. Gently fold in crabmeat and artichokes. Spoon crabmeat mixture into a 1-quart baking dish, and sprinkle with 2 tablespoons cheese, breadcrumbs, and paprika. Bake at 350° for 20 minutes or until browned. Serve with Cumin-Dusted Pita Chips.

Totals include Cumin-Dusted Pita Chip.

Nutritional Information

Calories:

165 (28% from fat)

Fat:

5.1g (sat 2.7g,mono 1.4g,poly 0.6g)

Protein:

8.2g

Carbohydrate:

21.3g

Fiber:

0.8g

Cholesterol:

27mg

Iron:

1.4mg

Sodium:

360mg

Calcium:

132mg