Pita chips are great low-fat dippers for this scrumptious dip. 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. Bake in a 350° oven 8 to 10 minutes.
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
Spray an unheated medium saucepan with nonstick coating. Heat over medium-
high heat. Add mushrooms; cook and stir until tender. Remove from heat. Add
orange juice, artichokes, mayonnaise dressing, onions, cheese, and pimiento.
Gently fold in crabmeat. Transfer to a 1-quart casserole.
Bake, uncovered, in a 400° oven for 20 to 25 minutes or until bubbly. Cool 5
minutes. Stir before serving. Serve warm with pita chips, vegetable dippers, or
assorted crackers. Makes about 3-1/2 cups.
Serves 12.
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