Name: Buffalo crab dip with toasted baguette
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz lump crab meat, drained; 1/3 cup nonfat Greek yogurt; 1/4 cup low-fat cream cheese, softened; 1/4 cup buffalo sauce; 2 tbsp shredded part-skim mozzarella cheese; 1/4 tsp garlic powder; 1 green onion, thinly sliced; 2 slices baguette, sliced into rounds; 4 olive oil cooking sprays

Nutrition

Per serving

466 calories

Protein: 53g; 46% of calories
Carbs: 36g; 31% of calories
Fat: 12g; 23% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 20 min

Preheat the oven to 375°F. In a small bowl, stir together the Greek yogurt, softened cream cheese, buffalo sauce, garlic powder, and half the mozzarella until smooth. Gently fold in the lump crab meat.
Transfer the mixture to a small baking dish and sprinkle the remaining mozzarella on top. Bake for 20 minutes until the edges are bubbling and the cheese is melted. Done when bubbling and golden brown, 145°F.
While the dip bakes, arrange the baguette slices on a half-sheet pan and coat lightly with cooking spray. Just before the dip comes out, place the pan in the oven and toast for 5 to 7 minutes, flipping once halfway, until golden and crisp. Done when golden and crisp.
Top the hot dip with sliced green onions and serve with the toasted baguette slices.

Nutrition

Ingredients

Instructions

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