Southwest Confetti Artichoke And Crab Oven Dip

• 1 medium red pepper finely chopped
• 1 tablespoon butter
• 1 - 14 ounce marinated artichoke hearts, drained and chopped
• 1 package (6 ounces) crabmeat, flaked
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 3/4 cup Parmesan cheese, finely shredded
• 1 tablespoon lime juice
• 1/2 teaspoon hot pepper juice
• 1/2 teaspoon California style onion powder blend
• 1/4 teaspoon California style ground pepper blend
• 1/4 teaspoon salt
• 2 tablespoons fresh cilantro, finely chopped
• 2 tablespoons Colby/Jack cheese, finely shredded
• For dipping, tortilla chips

1. Preheat oven to 350 degrees.
2. Over medium heat in a medium skillet, cook red peppers in hot butter until soft. Remove from heat.
3. In a large bowl, combine red peppers, artichoke hearts, crabmeat, mayonnaise, sour cream, Parmesan cheese, lime juice, hot pepper sauce, onion powder blend, ground pepper blend, and salt. Mix lightly.
4. Place mixture in a 9 inch pie plate sprayed with non stick cooking spray. Sprinkle with cilantro and Colby/Jack cheese.
5. Bake uncovered for 20 minutes.
6. Serve hot with tortilla chips.

red pepper, butter, hearts, crabmeat, mayonnaise, sour cream, parmesan cheese, lime juice, hot pepper, california style onion, california style ground pepper blend, salt, fresh cilantro, cheese, tortilla chips

Taken from www.epicurious.com/recipes/member/views/southwest-confetti-artichoke-and-crab-oven-dip-1216387 (may not work)