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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Your guests will just love this creamy, spicy dip! Ingredients:
1 jalapeno pepper, seeded and chopped |
1 teaspoon oil |
1 (14-oz.) can artichokes, drained and chopped |
2 (6-oz.) cans crabmeat, drained |
1 cup mayonnaise |
1/2 red pepper, chopped |
1/4 cup grated parmesan cheese |
2 green onions, chopped |
2 teaspoons lemon juice |
2 teaspoons worcestershire sauce |
1/2 teaspoon celery seed |
toasted bread rounds or crackers |
Directions:
1. Sauté jalapeño in oil until tender. Combine jalapeño and remaining ingredients except bread rounds in a slow-cooker. Cover and cook on low setting for 4 hours. Serve with bread rounds or crackers.
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