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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 15 |
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This dip can be served at a dressy party or a casual get-together. I usually serve this with toasted pita points, toasted French bread, or water crackers. However, this dip may be used as a stuffing for mushroom caps. This recipe is from The Fresh Market and Friends cookbook. 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:
1. Saute red bell pepper in oil for 3 minutes.
2. Add sauteed bell pepper and remaining ingredients except crab and almonds to a small, greased baking dish. Mix well.
3. Gently blend in crab. Season to taste. Top with almonds.
4. At this point, you may refrigerate overnight if you wish.
5. To serve, bake at 375 degrees F for 30 minutes until brown and bubbly. Serve immediately.
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