Crab Artichoke Dip With Toasted Pitas

• 1 small onion, chopped
• 1 tablespoon butter
• 2 cups mayonnaise
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsely chopped
• 1 cup grated Parmesan cheese
• 1 cup shredded part-skim mozzarella cheese
• 4-1/2 teaspoons lemon juice
• 4 teaspoons Worcestershire sauce
• 1/2 teaspoon celery salt
• 4 cans (6 ounces each) lump crabmeat, drained
• 12 pita pocket halves
• 1/3 cup olive oil

1. In a small skillet, saute onion in butter until tender. Transfer to a large bowl; add the mayonnaise, artichokes, cheeses, lemon juice, Worcestershire sauce and celery salt. Gently stir in crab. Transfer to a greased 2-qt. baking dish. Bake at 350u0b0 for 25-30 minutes or until bubbly.
2. Cut each pita pocket into four wedges. Separate each wedge into two triangles. Place the triangles rough side up on
3. ; brush with olive oil. Broil 4-6 in. from the heat for 1-2 minutes or until golden brown. Serve with warm dip.

onion, butter, mayonnaise, water, parmesan cheese, mozzarella cheese, lemon juice, worcestershire sauce, celery salt, lump crabmeat, pocket, olive oil

Taken from www.tasteofhome.com/recipes/crab-artichoke-dip-with-toasted-pitas/ (may not work)