Hot Crab Dip

Pita chips are great low-fat dippers for this scrumptious dip.

Yield: about 3 1/2 cups | Serves 12

Ingredients

• Nonstick spray coating
• 1 cup chopped fresh mushrooms
• 3/4 cup Florida Orange Juice*
• 1 (14 ounce) can 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 (6 ounce) can lump crabmeat, drained, flaked, and cartilage removed

Instructions

1. To make the chips, cut 4 pita rounds in half horizontally. Cut each half into 6 wedges. Place in a single layer on an ungreased baking sheet.
2. Bake in a 350 degrees F oven 8 to 10 minutes.
3. Spray an unheated medium saucepan with nonstick coating. Heat over medium-high heat. Add mushrooms; cook and stir until tender. Remove from heat.
4. Add orange juice, artichokes, mayonnaise dressing, onions, cheese and pimiento. Gently fold in crabmeat. Transfer to a 1-quart casserole.
5. Bake, uncovered, in a 400 degrees F oven for 20 to 25 minutes or until bubbly. Let cool for 5 minutes. Stir before serving.
6. Serve warm with pita chips, vegetable dippers, or assorted crackers.

Notes

* May substitute Florida Orange Juice from Concentrate

Attribution

Recipe and photo used with permission from: Florida Department of Citrus