Crab, Mango, And Cashew Dip

• 1/2 cup chopped orange bell pepper
• 2 teaspoons vegetable oil
• 4 cups chopped ripe mangoes, divided (about 3 large)
• 1/4 cup chopped green onions
• 1/4 cup ricotta cheese
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/2 pound lump crabmeat, flaked
• 1/3 cup chopped roasted cashew nuts
• Pinch of cayenne pepper

1. Saute bell pepper in hot oil 2 to 3 minutes or until crisp-tender.
2. Process sauteed bell pepper, 2 cups chopped mango, and next 4 ingredients in a food processor until smooth, stopping to scrape down sides.
3. Combine pureed mango mixture, green onions, remaining diced mango, and crab. Sprinkle with cashews and cayenne pepper.

orange bell pepper, vegetable oil, chopped ripe mangoes, green onions, ricotta cheese, lemon zest, lemon juice, salt, lump crabmeat, nuts, cayenne pepper

Taken from www.myrecipes.com/recipe/crab-mango-cashew-dip (may not work)