Home > Recipes > Spinach, Crab, and Artichoke Dip

Diabetic Cooking

Spinach, Crab, and Artichoke Dip

Diabetic Snack and Appetizer Recipes

Print Text Size: A A A

Spinach, Crab, and Artichoke Dip

By
Advertisement

Ingredients

  • 1 can (6 1/2 ounces) crabmeat, drained and shredded
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed nearly dry
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1 jar (about 6 ounces) marinated artichoke hearts, drained and finely chopped
  • 1/4 teaspoon hot pepper sauce
  • Melba toast or whole grain crackers (optional)

Directions

Pick out and discard any shell or cartilage from crabmeat. Combine crabmeat, spinach, cream cheese, artichokes, and hot pepper sauce in 1 1/2-quart slow cooker. Cover; cook on high 1 1/2 to 2 hours or until heated through, stirring after 1 hour. Serve with melba toast, if desired.

Yield: 10 servings. Serving size: 1/4 cup.

Nutrition Facts Per Serving:
Calories: 99 calories, Carbohydrates: 3 g, Protein: 6 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 29 mg, Sodium: 295 mg, Fiber: 1 g

Exchanges per serving: 1 1/2 Fat, 1 Vegetable.

 

See more Diabetic Snack and Appetizer Recipes

Copyright Diabetic Cooking.

Disclaimer Statements: Statements and opinions expressed on this Web site are those of the authors and not necessarily those of the publishers or advertisers. The information provided on this Web site should not be construed as medical instruction. Consult appropriate health-care professionals before taking action based on this information.