Name: Skinny Crab and Artichoke Dip with Jalapeño
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Ingredients: 1 jalapeno; 1 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 1/4 cups 2% milk; 1/2 teaspoon salt; 1/4 cup shredded cheese (I used a combination of Parmesan and Gruyere); 3 scallions, sliced; 1 tablespoon fresh lemon juice; chips for dipping, extra cheese for topping

Ingredients

(Servings: 12)

1 jalapeno

1 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 1/4 cups 2% milk

1/2 teaspoon salt

1/4 cup shredded cheese (I used a combination of Parmesan and Gruyere)

3 scallions, sliced

1 tablespoon fresh lemon juice

chips for dipping, extra cheese for topping

Skinny Crab and Artichoke Dip with Jalapeño

Ingredients

Steps

Nutrition Facts

Notes

Comments

Skinny Crab and Artichoke Dip with Jalapeño

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Notes

Comments

Nutrition Facts