Name: Hot Crab, Artichoke and Jalapeño Dip with Pita Triangles
Ingredients: 1 large green bell pepper, chopped; 1 tbsp. vegetable oil; 2 (14 oz.) cans artichoke hearts, drained and chopped fine; 2 c. bottled mayonnaise; 1/2 c. thinly sliced scallions; 1/2 c. drained and chopped bottled pimiento or roasted red pepper; 1 c. freshly grated Parmesan; 1 1/2 tbsp. fresh lemon juice or to taste; 4 tsp. Worcestershire sauce or to taste; 3 bottled pickled jalapeño peppers or to taste, seeded and minced (wear rubber gloves); 1 tsp. celery salt; 1 lb. crab meat, thawed and drained, if frozen, picked over; 1/3 c. sliced almonds, toasted lightly; Pita Triangles (recipe follows)

Hot Crab, Artichoke and Jalapeño Dip with Pita Triangles

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Hot Crab, Artichoke And Jalapeño Dip With Pita Triangles is an impressive dinner. Made with 1 large green bell pepper, chopped, 1 tbsp. vegetable oil, 2 (14 oz.) cans artichoke hearts, drained and chopped fine, 2 c. bottled mayonnaise and 1/2 c. thinly sliced scallions, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.

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🔗 Recipe adapted from RecipeNLG-Full

👨‍🍳 Instructions

In a small heavy skillet, cook the bell pepper in the oil over moderate heat, stirring, until it is softened and let it cool.

In a large bowl, combine the bell pepper, artichokes, mayonnaise, scallions, pimiento, Parmesan, lemon juice, Worcestershire sauce, jalapeño peppers and celery salt.

Blend the mixture until it is combined well and stir in the crab meat gently.

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