HOT CRAB AND ARTICHOKE DIP

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Hot Crab and Artichoke Dip image

A zesty variation of the traditional artichoke dip. Found in Dining by Design Stylish Recipes Savory Settings...Junior League of Pasadena, Inc. I haven't made it yet but my neighbor did for a luncheon...I thought it was good for a nice change. Serve with assorted crackers and /or warm baguette slices.

Provided by mama smurf

Categories     Crab

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 teaspoons olive oil
1/2 medium red bell pepper, chopped
1 (14 ounce) can artichoke hearts, drained, chopped (in water)
3/4 cup mayonnaise
1/3 cup parmesan cheese, grated
1/4 cup green onion, thinly sliced
1 tablespoon Worcestershire sauce
1 tablespoon jalapeno chile, finely choppped
1 1/2 teaspoons lemon juice
1/2 teaspoon celery salt
8 ounces crabmeat, drained
salt and pepper

Steps:

  • Preheat the oven to 375 degrees.
  • Warm the oil in a medium nonstick skillet over medium-high heat. Add the bell pepper. Saute for 3-4 minutes or until light brown. Remove to a large bowl.
  • Stir in the artichoke hearts, mayonnaise, Parmesan cheese, green onions, Worcestershire sauce, jalapeno, lemon juice and celery salt. Mix in the crab. Season with the salt and pepper.
  • Put the mixture in an 8-inch quiche or pie pan with a 1 1/2-inch side.
  • Bake for 30 minutes or until the top is light golden brown and bubbly. Serve with the crackers and baguette slices.

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