POINTSŪ Value | 2 Servings | 12 Preparation Time | 15 min Cooking Time | 20 min Level of Difficulty | Easy
snacks | Wow your friends with this light yet rich-tasting combination of spinach, artichokes, crab and cheese, smothered in a creamy, herb-infused sauce. Serve with baby carrots, celery sticks and sliced zucchini.
Ingredients
16 oz fat-free sour cream 10 oz chopped frozen spinach, thawed and well-drained (squeeze spinach to remove excess water) 5 Tbsp SoyaKaas Grated Parmesan Style Soy Cheese, or similar product 2 tsp Dijon mustard 1 packet vegetable soup mix 28 oz canned artichoke hearts, without oil, drained, cut into 1/2-inch pieces 8 oz canned bamboo shoots, drained 8 oz lump crabmeat, fresh (picked over to remove any shells) 1/2 tsp paprika
Instructions
1. Preheat oven to 350°F. 2. 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. 3. 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. 4. 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.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
