HOT CRAB AND JALAPENO DIP
From Bon Appetit, this dip is great to make ahead. It's a nice blend of artichokes, Alaskan crab, jalapenos, peppers and sliced almonds. It's been a hit every time that I've served it.
Provided by Vicki Butts (lazyme)
Categories Dips
Time 45m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 375ºF.
- 2. Heat 1 1/2 teaspoons olive oil in medium nonstick skillet over medium-high heat. Add chopped red bell pepper and saute until light brown, about 3 minutes. Transfer pepper to large bowl.
- 3. Add artichoke hearts, mayonnaise, parmesan, green onions, worcestershire sauce, jalapeno, lemon juice and celery salt to bell pepper. Stir to combine.
- 4. Gently mix in crab meat. Season to taste with salt and pepper. Transfer mixture to 8-inch quiche or pie pan with 1 1/2-inch high sides, spreading evenly. Sprinkle with almonds.
- 5. Bake until top is light golden brown and bubbly, about 30 minutes. Serve warm.
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