INGREDIENTS:

1 16-oz. sour cream
1 8-oz package cream cheese, softened
1 6-oz can crab meat, drained
1 small white onion, finely chopped
4 green onions, chopped
1 5-oz. can water chestnuts, drained and chopped
2 tbsp. fresh dill, chopped
8 pita bread, cut in eighths

Directions:
Blend cream cheese and sour cream in a bowl. Add crab, white and green onion, water chestnuts. Blend. Add fresh dill.

Refrigerate overnight.

Cut pita bread into pieces. Toast on baking sheet in oven for 7-8 minutes. Serve toasted pita with dip.