Hot Crab Dip With Crisp Pita Wedges

• 1 12OZ pkg pita bread cut into wedges
• 3/4 cup chopped parsley
• 3 tbls olive oil
• 2 tbls plus 1 cup chopped green onions
• 6 tbl butter
• 2 tbl all purpose flour
• 1 8oz bottle clam juice
• 1 cup half and half
• 1 8 oz pkg cream cheese
• 1 1/2 cups packed grated Swiss cheese (about 6 oz)
• 1 tbl prepared horseradish
• 2 tsp Worcestershire sauce
• 1 tsp cayenne pepper
• 1 lb crabmeat, drained

1. Preheat oven to 350. Place pita wedges on baking sheet. Mix 1/4 cup parsley, oil and 2 tablespoons green onions in small bowl; brush over pita wedges. Bake until crisp, about 20 minutes. Cool. Can be prepared 1 day ahead. Store airtight at room temperature.
2. Melt butter in heavy large saucepan over medium heat. Add 3/4 cup green onions; saute 2 minutes. Add flour; whisk 1 minute. Gradually whisk in clam juice. Boil until mixture thickens, stirring often, about 3 minutes. Whisk in half and half and bring to a boil. Boil 1 minute, stirring constantly. Reduce heat to low. Add both cheeses, horseradish, Worcestershire sauce and cayenne pepper; stir until cheeses melt. Can be made 1 day ahead. Cover and chill. Before continuing, rewarm over low heat, stirring constantly. Mix crab, remaining 1/4 cup green onions into cheese and stir over medium low heat to warm through.
3. Spoon crab dip into bowl. Set bowl in center of large platter. Surround with pita.

bread, parsley, olive oil, green onions, butter, flour, clam juice, cream cheese, swiss cheese, horseradish, worcestershire sauce, cayenne pepper, crabmeat

Taken from www.epicurious.com/recipes/member/views/hot-crab-dip-with-crisp-pita-wedges-50026453 (may not work)