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RECIPES: Dip and Hummus!


by Amanda Lanum


If you're looking for something to make for holiday parties or football-watching get-togethers, Charlene Patton is helping with a couple of ideas. Here are the recipes she shared for Crab and Artichoke Dip and Edamame Hummus on 13 News This Morning. Enjoy!




CRAB AND ARTICHOKE DIP




1 package (8 ounces) soy cream cheese, softened


½ cup light mayonnaise


¼ cup red onion, chopped


½ teaspoon seafood seasoning


1 jar (12 ounces) marinated artichoke hearts, drained and chopped


1 can (6 ounces) crabmeat, drained



Combine in mixing bowl soy cream cheese, mayonnaise, red onion and seafood seasoning until well blended. Stir in artichoke hearts and crabmeat. Chill to blend flavors. Serve with fresh vegetables or crackers. Makes about 2 cups




EDAMAME HUMMUS


2 cups edamame, shelled and cooked according to package directions

¼ cup soybean vegetable oil

3 tablespoons lemon juice

2 teaspoons chopped garlic

¾ teaspoon ground cumin

½ teaspoon salt


Puree edamame in food processor. Add vegetable oil, lemon juice, garlic, cumin and salt and continue mixing; scraping sides; until mixture is almost smooth. Cover and refrigerate until ready to serve. Serve with pita chips, crackers or raw vegetables.


Yield 2 ½ cups. Per 2 tablespoon serving: 60 calories, 5 g fat (0 g sat fat), 0 mg cholesterol, 90 mg sodium, 3 g carbohydrate, 2 g protein (2 g soy protein), 1 g dietary fiber.


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