Hot Crab And Jalapeno Dip

lazyme5909 avatar
By Vicki Butts (lazyme)
from Grapeview, WA

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.

serves 8
prep time 15 Min
cook time 30 Min
method Bake


  •   1 1/2 tsp
    olive oil
  •   1/2 medium
    red bell pepper, chopped
  •   14 oz
    artichoke hearts, drained, chopped
  •   1 c
    miracle whip light
  •   1/2 c
    parmesan cheese, grated
  •   1/4 c
    green onion, thinly sliced
  •   1 Tbsp
    worcestershire sauce
  •   1 Tbsp
    pickled jalapeno, finely chopped
  •   1 1/2 tsp
    fresh lemon juice
  •   1/2 tsp
    celery salt
  •   8 oz
    crab meat, drained
  •   1/3 c
    slivered almonds, toasted

How To Make

  • 1
    Preheat oven to 375ºF.
  • 2
    Heat 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.
  • 3
    Add artichoke hearts, mayonnaise, parmesan, green onions, worcestershire sauce, jalapeno, lemon juice and celery salt to bell pepper. Stir to combine.
  • 4
    Gently 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.
  • 5
    Bake until top is light golden brown and bubbly, about 30 minutes. Serve warm.

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