hot crab and jalapeno dip
No Image
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.
►
yield
8 serving(s)
prep time
15 Min
cook time
30 Min
method
Bake
Ingredients For hot crab and jalapeno dip
-
1 1/2 tspolive oil
-
1/2 mdred bell pepper, chopped
-
14 ozartichoke hearts, drained, chopped
-
1 cmiracle whip light
-
1/2 cparmesan cheese, grated
-
1/4 cgreen onion, thinly sliced
-
1 Tbspworcestershire sauce
-
1 Tbsppickled jalapeno, finely chopped
-
1 1/2 tspfresh lemon juice
-
1/2 tspcelery salt
-
8 ozcrab meat, drained
-
1/3 cslivered almonds, toasted
How To Make hot crab and jalapeno dip
-
1Preheat oven to 375ºF.
-
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.
-
3Add artichoke hearts, mayonnaise, parmesan, green onions, worcestershire sauce, jalapeno, lemon juice and celery salt to bell pepper. Stir to combine.
-
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.
-
5Bake until top is light golden brown and bubbly, about 30 minutes. Serve warm.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT