Spicy Feta Crab Dip with Old Bay Za’atar Pita Wedges

Ingredients

• 2
  
  8-ounce packages cream cheese
  
• 1
  
  package Crazy Feta, softened
  
• 1
  
  pound fresh lump or backfin crabmeat
  
• 1/2
  
  cup Greek yogurt
  
• 2
  
  teaspoons mustard
  
• 1/2
  
  cup white wine
  
• 1
  
  teaspoon onion salt
  
• 1
  
  teaspoon seasoned salt
  
• 1/2
  
  cup fontina cheese, grated
  
• 4-5
  
  fresh pitas, cut into wedges
  
• 2
  
  tablespoons dried thyme
  
• 2
  
  teaspoons ground sumac
  
• 1
  
  tablespoon toasted sesame seeds
  
• 1
  
  tablespoon Old Bay seasoning
  
• 
  
  olive oil
  
• 
  
  fresh snipped chives for serving
  

Directions

1. Preheat oven to 350 degrees Fahrenheit. Combine all the ingredients except for the fontina in a double broiler and heat through. Spoon dip into a casserole dish and bake for 15 minutes. Top with fontina cheese and broil for 5-6 minutes until very lightly brown.
2. Stir thyme, sumac, sesame seeds, and Old Bay together. Spread pita wedges out on a baking sheet and sprinkle with seasoning blend. Drizzle with a little olive oil and bake at 350 degrees Fahrenheit for 15-20 minutes, until just crispy.
3. Top crab dip with fresh snipped chives and serve with warm pita wedges for dipping.
4. Enjoy!