Creamy Crab-and-artichoke Dip

1/2 lb Fresh lump crabmeat -- shell pieces removed
1/3 c Low-fat sour cream
1/3 c Nonfat mayonnaise
3 tb Grated fresh Parmesan cheese
1 tb Lemon juice
1 1/2 ts Prepared horseradish
1 ts Worcestershire sauce
14 oz Artichoke hearts -- (1 can) drained
1 Clove garlic -- minced

Combine all of the ingredients in a bowl, and stir well. Spoon mixture into a 1-quart casserole. Cover with heavy-duty plastic wrap, and vent Microwave at MEDIUM (50% power) for 6 to 7 minutes, rotating the dish a half-turn after 3 minutes. Yield: 2-1/2 cups (serving size: 1 tablespoon).

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