In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
The Best Hot Crab Dip You'll Ever Taste
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- #82760
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
Pita Chips
4 pita rounds
Crab Dip
non-stick cooking spray
1 cup chopped fresh mushrooms
3/4 cup orange juice
1 can (14 ounce size) artichoke hearts, well-drained and chopped
2/3 cup fat-free mayonnaise dressing
1/3 cup sliced green onions
1/3 cup grated Parmesan cheese
1/4 cup diced pimiento
1 can (6 ounce size) lump crabmeat, drained, flaked, and cartilage removed
directions
To make the chips, cut pita rounds in half horizontally. Cut each half into 6 wedges. Place in a single layer on an ungreased baking sheet. Bake in a 350 degrees F oven 8 to 10 minutes
Top make the dip, spray an unheated medium saucepan with nonstick coating. Heat over medium-high heat. Add mushrooms, cook and stir until tender. Remove from heat. Add orange juice, artichokes, mayonnaise dressing, onions, cheese, and pimiento. Gently fold in crabmeat. Transfer to a 1-quart casserole.
Bake, uncovered, in a 400 degrees F oven for 20 to 25 minutes or until bubbly. Cool 5 minutes. Stir before serving.
Serve warm with pita chips, vegetable dippers, or assorted crackers.
added by
mileycyrus
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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