Baked Crab and Artichoke Dip

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Crab and Artichoke Dip

YOUR SOLIN GENERATED RECIPE

Baked Crab and Artichoke Dip

Lump crab and tender artichokes baked in a creamy, zesty Greek yogurt base, served warm with crisp vegetable crudités for a satisfying crunch.

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NUTRITION

443kcal
Protein
53.2g
Fat
14.9g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Lump crab meat

1 cup Canned artichoke hearts

0.33 cup Non-fat Greek yogurt

2 oz Neufchatel cheese

2 tbsp Grated parmesan cheese

1 cup Fresh baby spinach

1 tbsp Lemon juice

1 tsp Minced garlic

0.5 tsp Old Bay seasoning

0.25 tsp Black pepper

1 cup Celery sticks

1 cup Cucumber slices

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a medium mixing bowl, combine the Neufchatel cheese, Greek yogurt, lemon juice, minced garlic, Old Bay, and black pepper, stirring until the mixture is smooth and well-incorporated.

  • 3

    Roughly chop the artichoke hearts and baby spinach, then fold them into the yogurt mixture along with 1 tablespoon of the parmesan cheese.

  • 4

    Gently fold in the lump crab meat, taking care to keep the large lumps intact for the best texture.

  • 5

    Transfer the mixture into a small oven-safe baking dish and level the top with a spatula.

  • 6

    Sprinkle the remaining 1 tablespoon of parmesan cheese evenly over the top.

  • 7

    Bake for 20 to 25 minutes, or until the dip is bubbling at the edges and the cheese on top has turned a light golden brown.

  • 8

    Remove from the oven and let it sit for 5 minutes before serving with the fresh celery sticks and cucumber slices.

Baked Crab and Artichoke Dip

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Crab and Artichoke Dip

YOUR SOLIN GENERATED RECIPE

Baked Crab and Artichoke Dip

Lump crab and tender artichokes baked in a creamy, zesty Greek yogurt base, served warm with crisp vegetable crudités for a satisfying crunch.

NUTRITION

443kcal
Protein
53.2g
Fat
14.9g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Lump crab meat

1 cup Canned artichoke hearts

0.33 cup Non-fat Greek yogurt

2 oz Neufchatel cheese

2 tbsp Grated parmesan cheese

1 cup Fresh baby spinach

1 tbsp Lemon juice

1 tsp Minced garlic

0.5 tsp Old Bay seasoning

0.25 tsp Black pepper

1 cup Celery sticks

1 cup Cucumber slices

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a medium mixing bowl, combine the Neufchatel cheese, Greek yogurt, lemon juice, minced garlic, Old Bay, and black pepper, stirring until the mixture is smooth and well-incorporated.

  • 3

    Roughly chop the artichoke hearts and baby spinach, then fold them into the yogurt mixture along with 1 tablespoon of the parmesan cheese.

  • 4

    Gently fold in the lump crab meat, taking care to keep the large lumps intact for the best texture.

  • 5

    Transfer the mixture into a small oven-safe baking dish and level the top with a spatula.

  • 6

    Sprinkle the remaining 1 tablespoon of parmesan cheese evenly over the top.

  • 7

    Bake for 20 to 25 minutes, or until the dip is bubbling at the edges and the cheese on top has turned a light golden brown.

  • 8

    Remove from the oven and let it sit for 5 minutes before serving with the fresh celery sticks and cucumber slices.