POINTS® Value |  2
Servings | 12
Preparation Time | 15 min
Cooking Time | 20 min
Level of Difficulty | Easy

snacks | Wow your friends with this light yet rich-tasting combination of spinach, artichokes, crab and cheese, smothered in a creamy, herb-infused sauce. Serve with baby carrots, celery sticks and sliced zucchini.
  
Ingredients


16 oz fat-free sour cream
10 oz chopped frozen spinach, thawed and well-drained (squeeze spinach to remove excess water)
5 Tbsp SoyaKaas Grated Parmesan Style Soy Cheese, or similar product
2 tsp Dijon mustard
1 packet vegetable soup mix
28 oz canned artichoke hearts, without oil, drained, cut into 1/2-inch pieces
8 oz canned bamboo shoots, drained
8 oz lump crabmeat, fresh (picked over to remove any shells)
1/2 tsp paprika

Instructions


1. Preheat oven to 350°F.
2. In a large bowl, combine sour cream, spinach, 3 tablespoons of cheese topping, mustard and soup mix; mix well to combine. Fold in artichokes, bamboo shoots and crabmeat and mix gently to combine, being careful not to break up crabmeat too much.
3. Transfer mixture to a shallow baking dish or oven-proof crock and smooth surface with back of a spoon. Sprinkle remaining 2 tablespoons of cheese topping and paprika over top.
4. Bake until top is lightly browned and dip is bubbly, about 20 minutes. Allow to cool for 5 minutes before serving. Yields about 1/2 cup per serving.