Pita chips are great low-fat dippers for this scrumptious dip. To make the chips, cut 4 pita rounds in half horizontally. Cut each half into 6 wedges. Place in a single layer on an ungreased baking sheet. Bake in a 350 degrees F oven 8 to 10 minutes or until crisp. Spray an unheated medium saucepan with nonstick coating. Heat over medium-high heat.

 

Add mushrooms; cook and stir until tender. Remove from heat. Add orange juice, artichokes, mayonnaise dressing, onions, cheese, and pimiento. Gently fold-in crabmeat. Transfer to a 1 qt casserole. Bake uncovered, in a 400 degrees F oven for 20 to 25 minutes or until bubbly. Cool 5 minutes. Stir before serving. Serve warm with pita chips, vegetable dippers, or assorted crackers.