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Try'em Toasted!
Dungeness Crab and Marinated Artichoke Dip

2 cups mayonnaise or salad dressing
2 jars ( 6 to 7 ounces) marinated artichoke hearts, drained and chopped
1 1/2 cups chopped cooked Dungeness crabmeat ( 8 ounces)
1 cup grated Parmesan Cheese
1 large onion, very thinly sliced
Pita; toasted extra crispy or plain, cut in party-sized pieces
Herb Crust (ingredients follow)
1 cup soft pita bread crumbs
2 tablespoons butter or margarine, melted
2 tablespoons finely chopped fresh parsley
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary leaves
1/4 teaspoon dried basil leaves
1/4 teaspoon chopped fresh or 1/8 teaspoon dried thyme leaves
1/4 teaspoon chopped fresh or 1/8 teaspoon dried oregano leaves
1/4 teaspoon chopped fresh or 1/8 teaspoon dried marjoram leaves
1 small clove garlic, finely chopped

Heat the oven to 350 degrees. Make herb Crust: mix herb crust ingredients; store in airtight container in refrigerator; set aside. Mix mayonnaise, artichokes, crabmeat, cheese and onion in medium bowl. Spread crabmeat mixture in ungreased shallow 1 1/2 quart casserole or oven proof dish. Sprinkle with 3 tablespoons Herb Crust. Bake uncovered 15 to 20 minutes or until golden brown. Serve with or on pita.
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