Ingredients
2/3 lb. lump crab meat
6 oz. reduced-fat cream cheese (softened)
1 cup part-skim Monterey Jack cheese (shredded)
½ cup part-skim mozzarella, provolone, cheddar or mixture
2 Tbsp. parmesan cheese
1/2 cup alfredo sauce
1/4 cup plain 0% fat Greek yogurt
1/2 cup chopped marinated artichoke hearts (drained)
1 Tbsp. lemon juice
2 Tbsp. finely chopped shallots
2 cloves finely minced garlic
1 1/2 teaspoons paprika
1/8 teaspoon cayenne pepper
Ground black pepper to taste
Directions
Mix all ingredients together in prepared 8 x 8 baking dish. Bake at 350°F for 30 minutes or until bubbling. Serve hot with carrot and celery sticks, and whole-grain crackers or bread.