Cold Crab Dip with Easy Pita Chips

By cindygwest

Ingredients

• Dip:
• (8-ounce) packages cream cheese, softened
• 1/2 cup sour cream
• 3 tablespoons minced fresh chives
• 2 tablespoons minced fresh parsley
• 1 tablespoon prepared horseradish
• 4 teaspoons fresh lemon juice
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 pound fresh lump crabmeat, picked free of shell
• Easy Pita Chips (Recipe Follows)
• 2 (12-ounce) packages pita bread rounds
• 1/2 cup butter, melted
• 3/4 cup grated Parmesan cheese
• tablespoon garlic saltta Chips:

Details

Servings 12

Preparation

Step 1

Dip Instructions:

1.In a large bowl, combine cream cheese, sour cream, chives, parsley, horseradish, lemon juice, Worcestershire sauce, salt, and pepper; stirring until smooth. Gently stir in crabmeat. Cover and chill up to 3 days. Serve with Easy Pita Chips.

Chips Instructions:

1.Preheat oven to 400°. Spray baking sheets with nonstick cooking spray.
2.Split each pita bread round into 2 circles. Cut each circle into 8 wedges. Place in a single layer on prepared baking sheets. Brush with melted butter, and sprinkle with Parmesan cheese and garlic salt. Bake for 7 to 9 minutes or until edges are golden brown and crisp. Remove chips from baking sheet, and cool on parchment paper. Store in airtight containers.