Crab and Artichoke Dip

By contessawannabe

Ingredients

• 1 1/2 tsp olive oil
• 1/2 red bell pepper finely chopped
• 1 14 ounce cane artichoke hearts drained and chopped
• 3/4 cups mayonnaise
• 1/3 cup grated parmesan
• 1/4 cup thinly sliced green onions
• 1 tablespoon worcester sauce
• 1 tablespoon chopped jalapenos (optional)
• 1 1/12 teaspoon lemon juice
• 1/2 teaspoon celery salt
• 8 ounces crab meat drained and picked over
• salt and pepper to taste
• crackers, baguettes, veggies for serving

Details

Servings 8

Preparation

Step 1

Saute red pepper in olive oil until tender. Put in large bowl. Stir in next 9 ingredients and combine until smooth. Add crab meat and season to tast with salt and pepper. Spread in an 8" quiche pan or casserole dish. Bake 30 minutes at 375 degrees until bubbly. Serve immediately.

Pairs well with Schramsberg J. Schram.