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Recipe: Crab Spinach Artichoke Dip/Salad

Posted Jan 27 2009 8:16pm

I was in the mood for experimenting on the weekend and I had this tub of frozen spinach in the freezer since Christmas so I thought I'd find a way to use it up!

1/2 plain fat-free yogurt
3 tbsp Kraft Calorie-wise salad dressing
2 tbsp plain light cream cheese
2 tbsp grated parmesan cheese

The Rest:
300g frozen crab (1 tub), thawed
1 package (-1/3c) of frozen spinach, thawed, squeezed dry
1/2c jarred roasted red peppers (packed in water), chopped
1/4c minced spanish onion
1 can artichoke hearts, drained & chopped
1 tsp red pepper flakes
Salt & Pepper
sprinkle of dried dill (or fresh)

1) Mix together dressing ingredients until well blended and refigerate until ready to use;
2) Mix together everything else in a separate bowl and add dressing and refrigerate.

Ways to use this recipe:
  • This can be baked in the oven and used as a dip (so far the best way by far)
  • On a salad with avocado (YUM)
  • On a sammie (YUM)
  • In pasta (perhaps?)
  • The above picture was last night's supper on a salad with a portabella burger with feta, roasted red peppers, onions grilled on the BBQ.
  • Today for lunch, I had it warmed up in the microwave on two big Finn Crisp crispbread rounds with sliced avocado on top (excuse the quality, it was my camera phone and you know how avocado gets once it's been cracked open for a bit!) This was soooo delicious warmed up - better than on the salad by far.

This recipe makes 7 servings of 1/2c per serving and is 2 points per serving!

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