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 degree oven 8 to 10 minutes or until crisp.
Nonstick spray coating
1 cup chopped fresh mushrooms
¾ 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
¼ cup diced pimiento
1 6-ounce can lump crab meat, drained, flaked, and cartilage removed
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 the crab meat. Transfer to a 1 quart casserole.
Bake uncovered in a 400 degree 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.
Yield: 3 ½ cups (serves 12)