Hot Artichoke Crabmeat Dip

By nlhartman

Enjoy this restaurant-style dip at home. Dip can be made up to a day in advance. To make ahead, spoon mixture into baker, cover and refrigerate. When ready to serve, remove baker from fridge while preheating oven. Bake, uncovered as recipe directs.

Ingredients

• 1 8 oz. pkg. cream cheese, softened
• 1 c. mayonnaise
• 1 garlic clove, pressed
• 1 14 oz. can artichoke hearts in water, drained and chopped
• 1 8 oz. pkg. imitation crabmeat, chopped
• 1/4 c. greated fresh Parmesan cheese
• 1/3 c. thinly sliced green onions with tops
• 1 t. lemon zest
• 1/8 t. ground black pepper
• 1/3 c. chopped red bell pepper.
• Additional sliced green onions
• Baked Pita Chips--recipe below

Preparation

Step 1

Preheat oven to 350. Combine cream cheese and mayonnaise in bowl; mix well. Press garlic into bowl.
Add artichokes, crabmeat, Parmesan cheese, green onions, lemon zest and black pepper to bowl; mix well.
Spoon mixture into deep dish ironstone pie plate.
Bake 25-30 minutes or until golden brown around edges.
Sprinkle with red pepper and addtional green onions.
Serve with baked pita chips
Baked Pita chips:
7 whole pit bread rounds
Preheat oven to 400. Cut each pita bread in half horizontally. Cut each half into 8 triangles. Arrange in single layer on flat baking stone.
Bake 8-10 minutes or until lightly browned. Repeat until all chips are baked.
Cook on cooling rack.