Hot Artichoke Crabmeat Dip

This recipe comes from The Pampered Chef's "Celebrate" cookbook. We had this for our 3rd course Christmas Eve, baking only half of the mixture in the small oval baker and reserving the remaining half to bake for another celebration! -Claire

1 pkg. (8 oz.) cream cheese, softened
1 cup mayonnaise
1 garlic clove, pressed
1 can (14 oz.) artichoke hearts in water, drained and chopped
1 package (8 oz.) imitation crabmeat, chopped (1 1/2 cups)
3/4 cup (3 oz.) grated fresh Parmesan cheese

1/3 cup thinly sliced green onions with tops (optional)
1 lemon
1/8 teaspoon ground black pepper
1/3 cup chopped red bell pepper (optional)
Additional green onions

Baked Pita Chips (recipe follows) or purchase Simply Naked Pita Chips with sea salt (my preference)

1. Preheat oven to 350 degrees F. Combine cream cheese and mayonnaise in Classic Batter Bowl; mix well. Press garlic into batter bowl using Garlic Press.

2. Using Small Colander, drain artichokes. Chop artichokes and crabmeat using Food Chopper. Grate Parmesan cheese using Deluxe Cheese Grater. Slice green onions with Chef's Knife. Zest lemon with Lemon Zester/Scorer to measure 1 teaspoon zest. Add artichokes, crabmeat, Parmesan cheese, green onions, lemon zest and black pepper to batter bowl; mix well.

3. Spoon mixture into Deep Dish Baker. Bake 25-30 minutes or until golden brown around edges. Sprinkle with red bell pepper and additional green onions. Serve with Baked Pita Chips.

Yield: 4 cups (16 servings)

Baked Pita Chips
7 whole pita bread rounds

1. Preheat oven to 400 degrees F. Cut each pita bread in half horizontally. Cut each half into 8 triangles. Arrange in single layer on flat Baking Stone.

2. Bake 8-10 minutes or until lightly browned. Repeat until all chips are baked. Cool in Cooling Rack.

Yield: 112 chips (16 servings)