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Hot Crab, Spinach & Artichoke Dip

3 faves
Nutrition per serving    (USDA % daily values)
CAL
271
FAT
61%
CHOL
55%
SOD
36%

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Ingredients for 8 servings

1 8-oz (250 g) tub light cream cheese

1 cup low fat sour cream

2 tbsp lemon juice

2 tbsp grated purple onion

1 tsp Worcestershire sauce

1 small clove garlic, finely crushed

2 drop hot pepper sauce (optional)

Salt & pepper to taste

1/2-1 lb lump crabmeat, cartilage removed (or 2 – 170g cans, drained)

1 14-oz (398 mL) can artichoke hearts, drained and chopped

1/2 block frozen chopped spinach, thawed with moisture squeezed out (optional)

1/2 cup grated Parmesan or old cheddar cheese

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