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

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.