The Best Hot Crab Dip You'll Ever Taste Recipe

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.

nutrition data

Nutritional data has not been calculated yet.