Hot Spinach Crabmeat Dip

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

3/4 cup nonfat ricotta cheese

3/4 cup plus 2 tablespoons skim milk

1/2 cup nonfat mayonnaise

1 tablespoon dry sherry

1 (10-ounce) package frozen chopped spinach, thawed

1 (8-ounce) can sliced water chestnuts, drained and chopped

6 ounces fresh lump crabmeat, drained

3/4 cup (3 ounces) shredded reduced-fat monterey jack cheese

1/2 cup drained finely diced roasted red pepper in water

1/4 cup minced green onions

1/2 teaspoon hot sauce

vegetable cooking spray

Directions:

1. Press ricotta cheese through a fine-mesh sieve into a large bowl. Add skim milk, mayonnaise, and sherry; stir well.
2. Drain spinach; press between paper towels to remove excess moisture. Add spinach and next 6 ingredients to cheese mixture; stir well. Spoon mixture into a 1 1/2-quart casserole coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 10 minutes or until hot and bubbly. Serve with toasted pita wedges.

By RecipeOfHealth.com