Crab Rangoon Dip

Ingredients

• 8 oz imitation crab (Cut into small pieces.)
• 1 cup plain nonfat Greek yogurt (Blended cream cheese is suggested as a swap.)
• 2 tbsp light cream cheese
• 196 g fat-free shredded mozzarella cheese (Low-fat mozzarella is suggested as a swap; divide in half. Rinsing to remove some anti-caking coating is suggested; drain and pat dry.)
• green onions (Chopped; additional amount for topping if desired.)
• sugar-free sweet chili sauce (To taste; additional amount for topping if desired.)
• garlic powder (Amount unspecified.)
• onion powder (Amount unspecified.)
• paprika (Amount unspecified.)
• salt (To taste.)
• black pepper (To taste.)
• cooking spray (Spray over the topping; amount unspecified.)

Steps

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   Cut the imitation crab into small pieces.

3. 3

   In a bowl, combine the imitation crab, Greek yogurt, cream cheese, half of the mozzarella, chopped green onions, sweet chili sauce, garlic powder, onion powder, paprika, salt, and pepper.

4. 4

   For a creamier melt, rinse the shredded mozzarella to remove some of its anti-caking coating, then drain and pat it dry.

5. 5

   Mix the ingredients until well combined, then transfer the mixture to an oven-safe skillet or baking dish.

6. 6

   Top with the remaining mozzarella and spray with cooking spray.

7. 7

   Bake at 350°F (175°C) for about 25 minutes, until the cheese is melted, bubbly, and golden.

8. 8

   Broil for about 2–3 minutes at the end to brown and bubble the cheese.

9. 9

   If desired, top with additional green onions and sweet chili sauce, then serve.

Notes

The source gives unmeasured amounts for green onions, seasonings, sweet chili sauce, and cooking spray. The recipe post reports estimated macros per serving of 180 calories, 1 g fat, 14 g carbohydrates, and 28 g protein; actual values may vary by brands and ingredients.

Nutrition per serving

• appetizer
• snack
• high-protein
• lower-calorie
• baked
• gluten-free
• seafood