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  • Hot Crab And Jalapeno Dip

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    Hot Crab And Jalapeno Dip
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/2 tsp Extra virgin olive oil
    • 1/2 c. Minced red bell pepper
    • 14 ounce Can artichoke hearts, liquid removed minced
    • 1 c. Mayonnaise
    • 1/2 c. grated Parmesan cheese
    • 1/4 c. Sliced green onions
    • 1 Tbsp. Worcestershire sauce
    • 1 Tbsp. Finely minced jalapeno peppers
    • 1/2 tsp Celery salt
    • 1/2 lb Crabmeat
    • 1 1/2 tsp Lemon juice
    • 1/3 c. Toasted sliced almonds

    Directions

    1. 1 Preheat oven to 375 degrees F (190 degrees C). 2 Heat the extra virgin olive oil in a medium saucepan over medium heat. Stir in the red bell pepper. Cook 5 min, or possibly till tender. 3 In a medium bowl, mix together red bell pepper, artichoke hearts, mayonnaise, Parmesan cheese, green onions, Worcestershire sauce, jalapeno peppers, celery salt, crabmeat and lemon juice.
    2. 4 Transfer the mix to an 8x8 inch baking dish. Sprinkle with almonds. Bake in the preheated oven 30 min, or possibly till bubbly and lightly browned.

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