Skinny Crab and Artichoke Dip with Jalapeño
This Skinny Crab and Artichoke Dip has less than 100 calories per serving and is loaded with creamy, delicious flavor. Perfect appetizer!
Foto: Pinch of Yum — Lindsay Ostrom
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
Steps
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Remove the ribs and seeds from the jalapeno and the red bell pepper. In a large nonstick skillet over medium high heat, saute the peppers with a tiny bit of oil. You can also roast them without oil, stirring every few minutes to get a nicely browned exterior. When they are soft, set them aside.
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While the peppers are cooking, drain and chop the artichoke hearts. Drain the crab. Set aside.
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In the pan from step one, melt the butter. Add the flour and whisk until a thick paste forms. Let the mixture bubble for a minute or two. Slowly pour in the milk; whisk to incorporate. Keep the sauce over low heat – it should begin to thicken slightly. Add the salt, cheese, peppers, artichokes, crab, scallions, and lemon juice. Stir gently to combine. Add more liquid if needed.
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Transfer to a small crockpot or serving dish. Sprinkle with a little extra cheese and replace the crockpot cover so it melts just before party time (or broil if you’re using a regular serving dish). Serve on crackers or with dippin’ chips.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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