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.
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.
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