What? Did someone say light dip? Sign me up! I just made some great light options for the new year. Everyone is looking for “skinny” recipes nowadays and I have a great one! I made this Baked Cheesy Crab Dip as a lovely football appetizer and it was a huge hit. The dip is light, the bread bowls are adorable, and it’s cheesy so it’s great for Wisconsin!
Cheesy Baked Crab Dip (adapted from Taste of Home)
1 8 oz package light cream cheese
1 cup light sour cream
1 cup non-fat plain Greek yogurt (I used Chobani)
2 cups flaked imitation crab meat
5 green onions, thinly chopped
2 cups light cheddar cheese
2 round loaves of rye bread
1. Preheat oven to 350. Cut circles in the tops of the bread loaves and scoop out the insides. You can use these pieces to dip later!
2. In a large bowl, beat the cream cheese, sour cream, and yogurt. Mix in the crab meat, green onions, and cheese. Divide the dip among both bread bowls. If you have extra dip, you can simply place this in an oven safe dish.
3. Place the loaves in the oven for 45-50 minutes. Cheesy will be melted and the dip will be hot. Enjoy with the bread, other crackers, and veggies!
This post was originally featured on BinomialBaker