Artichoke-Crab Dip With Cumin-Dusted Pita Chips

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1/2 cup finely chopped soft tofu (about 4 ounces)

6 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese, divided

1 tablespoon Dijon mustard

1 teaspoon dried oregano

1/4 teaspoon black pepper

1 (16-ounce) carton reduced-fat sour cream

3/4 cup (6 ounces) lump crabmeat, shell pieces removed

1 (14-ounce) can artichoke hearts, drained and chopped

2 tablespoons dry breadcrumbs

1/2 teaspoon paprika

Cumin-Dusted Pita Chips

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