For something creamy, delicious, and CRAB-TASTIC to dip things in, don't look to restaurants! Our new swap ROCKS... and it's not just a dip for baked chips and cut veggies. Try stuffing a chicken breast, a bell pepper, or even just your face with it... sans chips!

Ingredients:
1/4 cup fat-free cream cheese
2 wedges The Laughing Cow Light Creamy Swiss cheese
One 14-oz. can artichoke hearts, drained and chopped
8 oz. (about 1 1/2 cups) roughly chopped imitation crabmeat or high-quality real crabmeat
1/2 cup fat-free sour cream
1 tsp. chopped garlic
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. black pepper, or more to taste
1/8 tsp. salt, or more to taste
1/8 tsp. cayenne pepper, or more to taste
2 tbsp. reduced-fat Parmesan-style grated topping

Directions:
Place cream cheese and cheese wedges in a large microwave-safe bowl. Microwave for 30 - 45 seconds, until soft. Stir until blended.

Add all other ingredients except Parm-style topping to the bowl. Mix thoroughly.

Microwave for 1 minute; stir well. Top with Parm-style topping and microwave for 1 additional minute, or until dip is warm. Dig in!

MAKES 8 SERVINGS

When one sees an appetizer on the menu with lean shellfish and a veggie in its name, one might think it's a reasonable way to start a meal. WRONG-O, MARY LOU! Sadly, this dip is not your friend. Loads of cheese and sour cream completely compromise the low cal counts of the crab and artichokes. And the stats below don't even include the greasy chips or buttered slabs of toast this stuff is typically served with! Such a lovely and lean protein... Such a tasty and guilt-free vegetable... WHY does it have to be this way? Um, it doesn't. We took the classic crab dip's basic elements, threw 'em into our own creamy base, and shaved a LOAD of calories and fat grams off of this totally tempting dish. So get dipping, people! Chew now; thank us later.