1 cup chopped fresh mushrooms
3/4 cup of fresh 100% florida orange juice
1 (14 oz.) can artichoke hearts, well drained, chopped
2/3 cup fat-free mayonnaise
1/3 cup sliced green onions
1/3 cup grated parmesan cheese
1/4 cup diced pimiento
1 (6 oz.) can lump crabmeat, well drained
Pita chips, assorted crackers, fresh vegetables for dipping
Preheat oven to 400 degrees f. Coat a medium saucepan with nonstick cooking spray. Place over medium-high heat. Add mushrooms; cook and stir until tender. Remove from heat. Stir in orange juice, artichokes, mayonnaise, onions, cheese and pimiento.
Carefully check crabmeat for shells; remove shells. Add crabmeat to saucepan gently fold to combine. Transfer to a 1-quart casserole dish.
Bake, uncovered, 20 to 25 minutes or until bubbly. Remove from the oven and let
Cool 5 minutes. Stir before serving. Serve warm with pita chips, assorted crackers or fresh vegetables.
Servings: 12 (makes about 3 1/2 cups)
Notes: pita chips are great low-fat dippers. To make your own: split 4 pitas in half (for 8 rounds). Cut each round into 6 wedges. Place wedges in a single layer on an ungreased baking sheet. Bake at 350 degrees for 8 to 10 minutes.