Hot Crab Dip Appetizer

May 25, 2012 by Newsroom Editor

Hot Crab Dip Appetizer

Ingredients

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
Florida Orange Juice, artichokes, mayonnaise dressing, onions, cheese, and pimiento.

Gently fold in crabmeat. Transfer to a 1-quart casserole dish.

Bake, uncovered, at 400 degreesĀ  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 3 1/2 cups