hot crab and jalapeno dip
From Bon Appetit, this dip is great to make ahead. It's a nice blend of artichokes, Alaskan crab, jalapenos, peppers and sliced almonds. It's been a hit every time that I've served it.
No Image
prep time
15 Min
cook time
30 Min
method
Bake
yield
8 serving(s)
Ingredients
- 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 onion, thinly sliced
- 1 tablespoon worcestershire sauce
- 1 tablespoon pickled jalapeno, finely chopped
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon celery salt
- 8 ounces crab meat, drained
- 1/3 cup slivered almonds, toasted
How To Make hot crab and jalapeno dip
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Step 1Preheat oven to 375ºF.
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Step 2Heat 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.
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Step 3Add artichoke hearts, mayonnaise, parmesan, green onions, worcestershire sauce, jalapeno, lemon juice and celery salt to bell pepper. Stir to combine.
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Step 4Gently mix in crab meat. 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.
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Step 5Bake until top is light golden brown and bubbly, about 30 minutes. Serve warm.
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