Hot Crab, Artichoke And Jalapeno Dip ( Recipe
Servings: 1
Ingredients
- 1 lrg green pepper, minced - saute/fry till soft in a frying pan
- 2 x 14 ounce cans artichoke hearts, liquid removed and minced
- 1/2 c. liquid removed and minced pimento (roasted pepper)
- 1 tsp oil 2 c mayonnaise
- 1/2 c. thinly sliced scallion 1 c grated Parmesan cheese
- 3 x bottled, pickled jalapeno peppers, chopped
- 1 1/2 tsp fresh lemon juice 4 t Worcestershire sauce
- 1 tsp celery salt 1 lb crabmeat
- 1/3 c. sliced almonds, lightly toasted.
Directions
- Fold all the above ingredients together, except the almonds. Transfer to a buttered ovenproof chafing dish or possibly baking dish. Sprinkle with almonds. Bake at 375 for 25 to 30 min or possibly till the top is golden.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 367g | |
| Calories 224 | |
| Calories from Fat 98 | 44% |
| Total Fat 11.47g | 14% |
| Saturated Fat 1.01g | 4% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 227mg | 9% |
| Potassium 1000mg | 29% |
| Total Carbs 28.24g | 8% |
| Dietary Fiber 12.5g | 42% |
| Sugars 10.82g | 7% |
| Protein 7.85g | 13% |
