Cream Crab And Artichoke Dip - cooking recipe

Ingredients

1/2 lb. fresh lump crabmeat, shell pieces removed
1/3 c. low-fat sour cream
1/3 c. nonfat mayo
3 Tbsp. grated fresh Parmesan cheese
1 Tbsp. lemon juice
1 1/2 tsp. prepared horseradish
1 tsp. worcestershire sauce
14 oz. artichoke hearts, (1 can) drained
1 clove garlic, minced

Preparation

Combine all of the ingredients and mix well.
Spoon into a 1 quart casserole.
Cover with heavy-duty plastic wrap and vent. Microwave at medium
for 6 to 7 minutes, rotating the dish a half turn after 3 minutes.
Yield: 2 1/2 cups.