Hot Crab And Jalapeno Dip Recipe
Servings: 1
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 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.
- 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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