Almond Crab Artichoke Dip

• 1 small red pepper, chopped
• 3 green onions, sliced
• 2 fresh jalapeno peppers, finely chopped (about 2 Tbsp.)
• 2 tsp. olive oil
• 2 cans (6 oz. each) lump crabmeat, drained
• 1 can (14 oz.) artichoke hearts, drained, chopped
• 1 cup KRAFT Light Mayo Reduced Fat Mayonnaise
• 1/2 cup KRAFT Grated Parmesan Cheese
• 1/2 cup PLANTERS Sliced Almonds

1. Heat oven to 350F.
2. Cook and stir red peppers, onions and jalapenos in oil in large nonstick skillet on medium heat 3 to 5 min.
3. or until vegetables are tender.
4. Mix crabmeat, artichokes, mayo and cheese until blended; stir in pepper mixture.
5. Spoon into 1-qt.
6. casserole sprayed with cooking spray; top with nuts.
7. Bake 25 to 30 min.
8. or until heated through.

red pepper, green onions, jalapeno peppers, olive oil, lump crabmeat, hearts, mayonnaise, parmesan cheese, almonds

Taken from www.kraftrecipes.com/recipes/almond-crab-artichoke-dip-156414.aspx (may not work)