CRAB ARTICHOKE DIP WITH TOASTED PITAS

Crab Artichoke Dip with Toasted Pitas image

Provided by Taste of Home

Time 45m

Yield 6 cups dip (8 dozen chips).

Number Of Ingredients 13

Previous Next

1 small onion, chopped
1 tablespoon butter
2 cups mayonnaise
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsely chopped
1 cup grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese
4-1/2 teaspoons lemon juice
4 teaspoons Worcestershire sauce
1/2 teaspoon celery salt
4 cans (6 ounces each) lump crabmeat, drained
PITAS:
12 pita pocket halves
1/3 cup olive oil

Steps:

In a small skillet, saute onion in butter until tender. Transfer to a large bowl; add the mayonnaise, artichokes, cheeses, lemon juice, Worcestershire sauce and celery salt. Gently stir in crab. Transfer to a greased 2-qt. baking dish. Bake at 350° for 25-30 minutes or until bubbly., Cut each pita pocket into four wedges. Separate each wedge into two triangles. Place the triangles rough side up on baking sheet; brush with olive oil. Broil 4-6 in. from the heat for 1-2 minutes or until golden brown. Serve with warm dip.

Nutrition Facts :