YOUR SOLIN GENERATED RECIPE
Lump crab meat baked into a creamy, savory blend of Greek yogurt and light cream cheese for a bubbly, golden-brown appetizer that tastes indulgent.
INGREDIENTS
6 oz lump crab meat
0.5 cup nonfat Greek yogurt
0.5 oz Neufchatel cheese
1 tbsp coconut aminos
0.5 tsp garlic powder
0.25 cup green onions
0.25 tsp sea salt
0.25 tsp black pepper
3 whole baked wonton chips
PREPARATION
Preheat your oven to 375°F.
In a medium mixing bowl, combine the softened Neufchatel cheese, nonfat Greek yogurt, coconut aminos, garlic powder, sea salt, and black pepper, stirring until the mixture is completely smooth.
Gently fold in the lump crab meat and half of the sliced green onions, taking care to keep the crab pieces intact for texture.
Transfer the mixture into a small oven-safe baking dish and spread it into an even layer.
Bake for 15 to 20 minutes until the dip is heated through and the top is lightly golden and bubbly.
Remove from the oven, garnish with the remaining green onions, and serve warm alongside the baked wonton chips.