Crab Artichoke Dip with Toasted Pitas |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 48 |
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The first year I was married, I brought this to our family's Christmas Eve celebration. The dip and toasted pitas went over so well, I've been bringing it ever since!Tabetha Carson, Independence, Missouri Ingredients:
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 (4 ounces) 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 |
Directions:
1. 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.
2. 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. Yield: 6 cups dip (8 dozen chips).
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