Hot Crab and Artichoke Dip

• 1 (9 ounce) package frozen artichoke hearts
• 1 red bell pepper, finely chopped
• 3 tablespoons unsalted butter or 3 tablespoons margarine
• 2 tablespoons all-purpose flour
• 1 14 cups half-and-half (or 2% for reduced fat version)
• 3 scallions, thinly sliced
• 2 ounces finely grated parmesan cheese (1/2 cup)
• 1 12 teaspoons fresh lemon juice
• 1 12 tablespoons minced drained pickled jalapeno chiles (optional)
• 12 teaspoon salt
• 14 teaspoon celery salt
• 34 lb lump crabmeat, picked over
• pita bread or tortilla chips or baguette, slices

1. Preheat oven to 375F.
2. Cook artichoke hearts according to package instructions, then drain well and finely chop.
3. Cook bell pepper in 1 tablespoon butter in a small heavy saucepan over moderately low heat, stirring occasionally, until softened, about 5 minutes.
4. Stir in artichokes and transfer mixture to a bowl.
5. Melt remaining 2 tablespoons butter in saucepan over moderately low heat, then add flour and cook roux, stirring, 3 minutes.
6. Add half-and-half in a stream, whisking, and bring to a boil, whisking.
7. Reduce heat and simmer, whisking, 3 minutes.
8. Remove from heat and stir in artichoke mixture, scallions, 1/3 cup parmesan, lemon juice, jalapenos, salt, and celery salt.
9. Gently stir in crab.
10. Transfer to a buttered 1 1/2-quart shallow baking dish and sprinkle with remaining parmesan.
11. Bake dip in on baking sheet until bubbling, 20 to 25 minutes.
12. Serve warm.
13. Note, dip can be prepared (unbaked) one day ahead and kept covered and chilled.

red bell pepper, unsalted butter, flour, version, scallions, parmesan cheese, lemon juice, jalapeno chiles, salt, celery salt, lump crabmeat, pita bread

Taken from www.food.com/recipe/hot-crab-and-artichoke-dip-266036 (may not work)