Artichoke-crab Dip With Cumin-dusted Pita Chips


  • 1/2 cup finely chopped soft tofu (about 4 ounces)
  • 6 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese, divided
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1 (16-ounce) carton reduced-fat sour cream
  • 3/4 cup (6 ounces) lump crabmeat, shell pieces removed
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 2 tablespoons dry breadcrumbs
  • 1/2 teaspoon paprika
  • Cumin-Dusted Pita Chips


We've Added Nutrition Powerhouse Tofu To This Popular Combination Of Crabmeat And Artichoke Hearts. You Can Combine The Ingredients For This Ideal Dip A Day Ahead Of Baking; Just Keep It Covered And In The Fridge During That Time.

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