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Hot Crab Dip

Hot Crab Dip

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


  • 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

*May substitute Florida Orange Juice from Concentrate


  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. Cool 5 minutes. Stir before serving.
  6. Serve warm with pita chips, vegetable dippers, or assorted crackers.

Makes about 3 1/2 cups | Serves 12.

Recipe and photo credit (used with permission): Florida Department of Citrus

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