Crab-Artichoke Dip
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
15
ingredients
- 1 1⁄2 teaspoons oil
- 1⁄2 medium red bell pepper, diced
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1⁄2 cup mayonnaise
- 1⁄2 cup parmesan cheese, grated
- 1 1⁄2 teaspoons Worcestershire sauce
- 1 tablespoon pickled jalapeno pepper, finely chopped
- 1 1⁄2 teaspoons fresh lemon juice
- 8 ounces crabmeat
- salt, to taste
- 1⁄2 cup almonds, sliced
directions
- Saute red bell pepper in oil for 3 minutes.
- Add sauteed bell pepper and remaining ingredients except crab and almonds to a small, greased baking dish. Mix well.
- Gently blend in crab. Season to taste. Top with almonds.
- At this point, you may refrigerate overnight if you wish.
- To serve, bake at 375 degrees F for 30 minutes until brown and bubbly. Serve immediately.
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RECIPE SUBMITTED BY
D. Todd Miller
Greensboro, North Carolina
I am a lecturer of U.S. history for a local university. Since my life is busy, my recipes tend to be quick, easy, and inexpensive.