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Features for "Hot Crab and Jalapeno Dip"
Served as appetizer. Non-vegetarian dish.
Ingredients for "Hot Crab and Jalapeno Dip" (Click here for measurement conversion) 1 1/2 teaspoons Olive Oil
1/2 medium Red Bell Pepper, chopped
14 ounces Artichoke Hearts, drained, chopped
1 cup Miracle Whip Light
1/2 cup Parmesan Cheese, grated
1/4 cup Green Onions, thinly sliced
1 Tablespoon Worcestershire Sauce
1 Tablespoon Pickled Jalapeno Peppers, finely chopped
1 1/2 teaspoons fresh Lemon Juice
1/2 teaspoon Celery Salt
8 ounces Crabmeat, drained
1/3 cup Slivered Almonds, toasted
Method for "Hot Crab and Jalapeno Dip"
Preheat oven to 375ºF. 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. Add artichoke hearts, mayonnaise, parmesan, green onions, worcestershire sauce, jalapeno, lemon juice and celery salt to bell pepper. Stir to combine. Gently mix in crabmeat. 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. Bake until top is light golden brown and bubbly, about 30 minutes. Serve warm.
Comments
Preparation time: 15 minutes
Cooking time: 45 minutes
Serves: 8
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