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Crab Artichoke Dip with Toasted Pitas Recipe

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

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Crab Artichoke Dip with Toasted Pitas Recipe

Prep: 20 min. Bake: 25 min.

Yield: 48 Servings

20 25 45

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

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. Yield: 6 cups dip (8 dozen chips).

Nutritional Facts 2 tablespoons dip with 2 pita chips equals 78 calories, 6 g fat (1 g saturated fat), 12 mg cholesterol, 126 mg sodium, 3 g carbohydrate, trace fiber, 3 g protein.

Originally published as Crab Artichoke Dip with Toasted Pitas in Country Woman Christmas Annual 2010, p43