Recipe for Hot Artichoke, Crab and Jalapeno Dip

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Yield:

Ingredients:

Amount	Ingredient
1/2 tsp	olive oil
1/2 med	red bell pepper, chopped - about 1/2 cup
1 x	14 ounce can artichoke hearts, drained and chopped
1 cup	mayonnaise
1/2 cup	grated Parmesan cheese (freshly grated is best, but can use the canned cheese)
1/4 cup	thinly sliced green onions
1 tbl	Worcestershire sauce
1 tbl	finely chopped jalapeno pepper, either fresh or from a jar
1/2 tsp	fresh lemon juice
1/2 tsp	celery salt
8 oz	crab meat - if using canned crab, drain well

Instructions:

Instructions: Preheat oven 350:. Heat olive oil in a skillet over med./high heat. Add the chopped red peppers and saute until soft, about 3-4 minutes. Transfer to a bowl, add the artichoke hearts, mayonnaise, Parmesan cheese, onions, jalapeno peppers, lemon juice and celery salt. Stir to combine. Gently mix in the crab.

Transfer to an 8" baking dish spreading the dip evenly. Top with the slivered almonds. Bake until light golden brown and bubbly about 25-30 minutes. Jan

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... Hot Artichoke Spread :: Hot Artichoke-Crab Dip ...