Shelly's Recipe

BAKED ARTICHOKE AND CRAB DIP I

Category: Dips - Hot

1/2 tbsp vegetable oil, plus more for greasing
1 small green bell pepper, chopped
1 (14-oz) can artichoke hearts, drained and finely chopped
1 pickled jalapeno pepper, seeded and minced
1 cup mayonnaise
1/4 cup thinly sliced scallions
1/4 cup chopped pimiento
1/2 cup freshly grated Parmesan cheese
Juice of 1 small lemon
2 tsp Worcestershire sauce
1/2 tsp celery salt
1/2 pound crab meat, picked over for bits of shell
1/4 cup sliced almonds, toasted

Preheat oven to 375. Grease square baking dish. Set small skillet over medium heat. Add oil and saute bell pepper until tender.

Combine artichokes, jalapeno, mayonnaise, scallions, pimiento, Parmesan, lemon juice, Worcestershire, celery salt and sauteed bell pepper in large bowl.

Fold in crab meat. Place mixture in baking dish, and sprinkle with almonds. Bake for 25 to 30 minutes or until golden brown and bubbly. Serve with tricolored tortilla chips.