Hot Crab and Jalapeno Dip

Jalapeno pepper spices up this hot crab dip! Almonds add a little crunch to the creaminess. Artichokes and Parmesan cheese round out the flavor nicely.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 82 Calories

Ingredients

• 1 cup mayonnaise
• 1 ½ teaspoons lemon juice
• ½ cup grated Parmesan cheese
• 1 ½ teaspoons olive oil
• 1 tablespoon Worcestershire sauce
• ½ cup chopped red bell pepper
• ½ teaspoon celery salt
• ½ pound crabmeat
• 1 (14 ounce) can artichoke hearts, drained and chopped
• ¼ cup sliced green onions
• ⅓ cup toasted sliced almonds
• 1 tablespoon finely chopped jalapeno peppers

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Heat the olive oil in a medium saucepan over medium heat. Stir in the red bell pepper. Cook 5 minutes, or until tender.

Step 3

In a medium bowl, mix together red bell pepper, artichoke hearts, mayonnaise, Parmesan cheese, green onions, Worcestershire sauce, jalapeno peppers, celery salt, crabmeat and lemon juice.

Step 4

Transfer the mixture to an 8x8 inch baking dish. Sprinkle with almonds. Bake in the preheated oven 30 minutes, or until bubbly and lightly browned.