Crab Artichoke Dip with Toasted Pitas Recipe

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Crab Artichoke Dip with Toasted Pitas Recipe

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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
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

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

Nutritional Facts

1 each: 78 calories, 6g fat (1g saturated fat), 12mg cholesterol, 126mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 3g protein.

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

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