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.
prep time15 Min
cook time30 Min
1 1/2 tsp
red bell pepper, chopped
artichoke hearts, drained, chopped
miracle whip light
parmesan cheese, grated
green onion, thinly sliced
pickled jalapeno, finely chopped
1 1/2 tsp
fresh lemon juice
crab meat, drained
slivered almonds, toasted
How To Make
Preheat oven to 375ºF.
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.
Add artichoke hearts, mayonnaise, parmesan, green onions, worcestershire sauce, jalapeno, lemon juice and celery salt to bell pepper. Stir to combine.
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.
Bake until top is light golden brown and bubbly, about 30 minutes. Serve warm.
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