hot crab and jalapeno dip
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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.
yield
8 serving(s)
prep time
15 Min
cook time
30 Min
method
Bake
Ingredients For hot crab and jalapeno dip
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1 1/2 tspolive oil
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1/2 mdred bell pepper, chopped
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14 ozartichoke hearts, drained, chopped
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1 cmiracle whip light
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1/2 cparmesan cheese, grated
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1/4 cgreen onion, thinly sliced
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1 Tbspworcestershire sauce
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1 Tbsppickled jalapeno, finely chopped
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1 1/2 tspfresh lemon juice
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1/2 tspcelery salt
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8 ozcrab meat, drained
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1/3 cslivered almonds, toasted
How To Make hot crab and jalapeno dip
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1Preheat oven to 375ºF.
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2Heat 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.
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3Add artichoke hearts, mayonnaise, parmesan, green onions, worcestershire sauce, jalapeno, lemon juice and celery salt to bell pepper. Stir to combine.
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4Gently 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.
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5Bake until top is light golden brown and bubbly, about 30 minutes. Serve warm.
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