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Category: Dips - Hot
Prep Time: Cook Time: Total Time:
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
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.
HOT CRAB DIP
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Category: Dips - Hot
Prep Time: Cook Time: Total Time:
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
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.