Skinny Crab and Artichoke Dip with Jalapeño
Ingredients
-
1
jalapeno
-
1
medium
red bell pepper
-
14
ounces
canned or jarred artichoke hearts
-
8
ounces
canned jumbo lump crab meat
-
2
tablespoons
salted butter
-
2
tablespoons
flour
-
1 ¼
cups
2% milk
-
½
teaspoon
salt
-
¼
cup
shredded cheese (Parmesan and Gruyere)
-
3
scallions, sliced
-
1
tablespoon
fresh lemon juice
-
to taste
chips for dipping
-
to taste
extra cheese for topping
Instructions
- Prepare the jalapeno and red bell pepper by removing seeds and ribs, then sauté in a nonstick skillet until soft.
- Chop the artichoke hearts and drain the crab meat.
- In the same pan, melt the butter and whisk in the flour to form a paste, then gradually add the milk while whisking until thickened.
- Add salt, cheese, sautéed peppers, artichokes, crab, scallions, and lemon juice to the sauce and stir gently.
- Transfer the mixture to a crockpot or serving dish, sprinkle with extra cheese, and heat until melted.
- Serve warm with chips.
Nutrition Facts (estimated)
Servings
12
Calories
75
Total fat
4g
Total carbohydrates
6g
Total protein
6g
Sodium
300mg
Cholesterol
20mg
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