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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Although an expensive dip, its worth every penny! It came from a cookbook that my husband bought me on one of his trips and it s called I'll cook when pigs fly . Ingredients:
1/2 medium red bell pepper, chopped |
1 1/2 teaspoons olive oil |
1 (14 ounce) can artichoke hearts, drained and chopped |
1 cup mayonnaise |
1/2 cup freshly grated parmesan cheese |
1/4 cup thinly sliced green onion |
1 tablespoon worcestershire sauce |
1 tablespoon minced pickled jalapeno pepper |
1 teaspoon lemon juice |
1/4 teaspoon celery salt |
1 (8 ounce) can lump crabmeat, drained |
salt |
black pepper |
Directions:
1. Saute bell pepper in oil in skillet over medium high heat for about 3 minute.
2. or until lightly browned.
3. Place bell pepper in mixing bowl.
4. Add artichoke, mayonnaise,parmesan cheese, green onion, worcestershire,jalapenos,lemon juice and celery salt, stirring to combine.
5. Fold in crab meat.
6. Season with salt and black pepper.
7. Spread mixture in 8 inch pie plate.
8. Bake at 350 degrees for 20 to 25 minutes.
9. Serve with toasted thin slices of French bread.
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