Baked Crab Dip with Pita Wedges
6 oz crab meat
½ cup finely chopped red peppers
½ cup finely chopped parsley
3 tbsp fresh chives
½ cup mayonnaise
4 oz cream cheese
2 oz grated cheese (your favourite choice)
1 tbsp lemon juice
Few dashes of Tabasco sauce
¼ cup Panko bread crumbs (optional)
½ tsp grated lemon zest (optional)
1 clove minced garlic (optional)
Combine all ingredients together, mixing well to insure all ingredients are blended well. (You can add the Panko bread crumbs and lemon zest into the mix or combine together and sprinkle on top of the dip prior to baking or combine it into the mix). Move to an oven safe serving dish and bake at 425F for 10 to 15 mins or until edges become bubbly. Meanwhile, cut up pita bread into wedges, spray or brush with olive oil and bake for 3 to 4 mins on one side, turn over and bake on the other side for another 3 or 4 mins until golden brown.
To serve, add a sprig of parsley in the center of the dip, place on serving platter surrounded by freshly baked pita wedges.
NOTE: This is quite easy to make and you can easily adjust the ingredients to suit your preference. We tend to add more cheese to make it creamier and richer.