• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• 2 clove garlic finely chopped
• ½ red bell pepper finely chopped
• ¼ cup celery finely chopped
• 7 ounce canned artichoke heart drained and roughly chopped
• 8 ounce cream cheese block, softened
• 1/2 cup mayonnaise
• 1 teaspoon Kosher salt
• 2 teaspoon fresh lemon juice about 1/2 lemon
• 1 dash hot sauce such as Frank's
• 2 stalk green onion thinly sliced
• 1/3 cup parmesan cheese grated
• 1/3 cup mozzarella cheese grated
• 1/2 pound crabmeat jumbo lump
• ¼ cup panko breadcrumbs

For the pita chips:

• 8 pita bread
• 2 tablespoon extra virgin olive oil
• 1 teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper

• 5 zucchini spiralized
• 5 carrot large, spiralized
• 5 stalk green onion chopped
• 2½ cup purple cabbage shredded
• 2½ cup cauliflower florets
• 2½ cup mung bean sprouts or radish sprouts for spicy

For the sauce:

• 10 tablespoon tahini
• 10 tablespoon almond butter
• 5 tablespoon lime juice or lemon juice
• 10 tablespoon soy sauce/shoyu/liquid bragg
• 5 tablespoon honey
• 2 clove garlic minced
• 5 teaspoon fresh ginger grated