Tuesday, December 30, 2014

Quick, Healthy and Yummy Crab Dip

We tend to do a lot of Holiday meals in this house as a big old snacky food spread. For us, it makes a lot of sense when you do a middle of the day big holiday meal to just have some appetizers and other things that work to make small plates when you get a little bit hungry later on.

Now the problem with that is, typically, appetizers are not the healthiest of foods. Sure they tend to be bite sized but my problem around bite sized food is that I tend to end up eating way more than I would if it was all just normal sized. A nibble here, a handful there and pretty soon I have eaten triple
what I planned on eating.

One way to combat this issue....taking my old standby, unwaistline friendly foods and cleaning them up. This year I was totally craving crab dip like I crazy person. So I decided to clean it up, add artichokes for loads of flavor (and adding artichoke hearts to anything always makes me feel like it's  fancy and indulgent) and embrace my crab dip craving. Plus if you are trying sticking to the 21 Day Fix meal plan, artichokes are a green container. So bumping this dip up with loads of them totally helps fill up those green containers while packing a boat load of nutritional benefits. They are loaded with fiber, help promote healthy digestion and help stimulate the growth of healthy bacteria in the colon. They are also loaded with antioxidants, vitamin C and folic acid.

Even after cleaning it up, this dip totally hit the spot. It was yummy and super easy to put together. I served it with whole grain crackers and celery sticks.

Here's what I did:

2 cans of artichoke hearts (small, quartered work best)

16 oz crab (I used canned)

6 TBS greek yogurt

6 TBS mayonnaise (I always use homemade. Seriously it will rock your world.)

Juice of half a lemon (about 1 1/2 TBS)

1 cup shredded cheddar (divided into two half cups)

Old Bay Seasoning to taste

Coconut Oil

Preheat the oven to 350 degrees and grease a 9x9 pan or baking dish with coconut oil.

Drain the artichoke hearts and spread across the bottom of the dish. Add the crab. Season with Old Bay to taste.

In a small bowl whisk together the mayonnaise, greek yogurt and lemon juice. Add to the artichoke/crab dish. Add 1/2 cup of the shredded cheddar. Mix well.

Top with remaining shredded cheddar.

Bake for about 30 minutes or until bubbly. Enjoy!

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