Great sounding recipe: crabmeat dip
Posted by Oikos on FB - sounds really amazing!
Roasted Shallot and Crabmeat Dip
Here's another yogurt-based appetizer idea. Tastes great with your favorite crackers!
Ingredients:
3 large shallots, peeled
1 tbs. olive oil
1- 8oz. package low fat cream cheese, softened
1 cup Stonyfield Farm plain yogurt (or Oikos Plain Greek Yogurt)
1- 8oz. can artichoke hearts, chopped
1 5oz. can water chestnuts, chopped
1 cup Gruyere, shredded (could use a low-fat or fat-free swiss as a good sub)
1 ½ cups precooked crabmeat or one 16oz. can of lump or back fin crabmeat
Salt and pepper to taste
Directions:
Preheat oven to 400°F. Toss shallots with olive oil, and salt and pepper to taste. Place in small pie pan and roast in oven until browned, about 15 minutes. Let cool and finely chop.
Mix together cream cheese and yogurt, add roasted shallots, artichoke hearts, water chestnuts, and Gruyere. Add crabmeat last and be careful not to over mix. Add salt and pepper to taste.
Serves: 8
Roasted Shallot and Crabmeat Dip
Here's another yogurt-based appetizer idea. Tastes great with your favorite crackers!
Ingredients:
3 large shallots, peeled
1 tbs. olive oil
1- 8oz. package low fat cream cheese, softened
1 cup Stonyfield Farm plain yogurt (or Oikos Plain Greek Yogurt)
1- 8oz. can artichoke hearts, chopped
1 5oz. can water chestnuts, chopped
1 cup Gruyere, shredded (could use a low-fat or fat-free swiss as a good sub)
1 ½ cups precooked crabmeat or one 16oz. can of lump or back fin crabmeat
Salt and pepper to taste
Directions:
Preheat oven to 400°F. Toss shallots with olive oil, and salt and pepper to taste. Place in small pie pan and roast in oven until browned, about 15 minutes. Let cool and finely chop.
Mix together cream cheese and yogurt, add roasted shallots, artichoke hearts, water chestnuts, and Gruyere. Add crabmeat last and be careful not to over mix. Add salt and pepper to taste.
Serves: 8
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