"Hunger is the best sauce in the world."--Cervantes

Artichoke-Crab Dip w/Cumin-Dusted Pita Chips Recipe

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This recipe for Artichoke-Crab Dip w/Cumin-Dusted Pita Chips, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheryl Ford
Added: Monday, June 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c finely chopped soft tofu
6 tbsp grated fresh parmesan cheese
1 tbsp Dijon mustard
1 tsp dried oregano
1/4 tsp pepper
1 (16oz) carton sour cream
3/4 c (6oz) crabmeat
1 (14oz) can artichoke hearts, drained and chopped
2 tbsp dry bread crumbs
1/2 tsp paprika
Cumin dusted pita chips

Directions:
Directions:
1. Combine the tofu, 1/4 c cheese,mustard, oregano, pepper, and sour cream . Gently fold in the crabmeat and artichokes. Spoon crabmeat mixture in 1 qt baking dish and sprinkle with 2 tbsp cheese, breadcrumbs and paprika. Bake at 350 deg for 20 min. Serve w/chips.

Number Of Servings:
Number Of Servings:
16

 

 

 

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