Lighter Hot Crab and Artichoke Dip

In an effort to cut the calorioes and fat from one of our favorite dips, this is what I came up.The result is a very flavorful dip that doesn't suffer from the low fat version of ingredients! Our guests loved this. Serve with buttery crackers, lightly toasted baguette slices or as a dip for crudites.

• Ready In: 30 mins
• Serves: 8-10

Ingredients

• 1 (8 ounce) package cream cheese, room temperature (neufchantel 1/3 less fat)
• 1  tablespoon chives (finely chopped)
• 12  ounces  canned crabmeat (2 6 oz. cans)
• 12  ounces  marinated artichoke hearts, drained and coarsely chopped
• 1⁄2 cup low-fat mayonnaise
• 1  cup parmesan cheese, grated plus more for topping
• 1⁄2 cup  red pepper, finely chopped
• 2  garlic cloves, minced

Directions

1. Preheat oven to 350 drgrees F.
2. Combine the softened cream cheese with all other ingredients in a shallow ovenproof casserole dish.
3. Sprinkle top with additional parmesan cheese.
4. Place prepared dish in oven and heat until hot and bubbly and top is lightly golden, about 15 to 20 minutes.
5. Remove from oven ,allow to cool slightly and serve.