Hot Crab, Artichoke, And Jalapeno Dip With Pita Triangles Recipe

• 1 lg. green pepper, minced
• 1 tbsp. vegetable oil
• 2 (14 ounce.) cans artichoke hearts, liquid removed and minced fine
• 2 c. mayonnaise
• 1/2 c. thinly sliced scallions
• 1/2 c. liquid removed and minced bottles pimento or possibly roasted red pepper
• 1 c. freshly grated Parmesan
• 1 1/2 tbsp. fresh lemon juice, or possibly to taste
• 4 teaspoon Worcestershire sauce, or possibly to taste
• 3 pickled jalapeno peppers, seeded and chopped, or possibly to taste
• 1 teaspoon celery salt
• 1 pound crab meat, thawed and liquid removed if frzn
• 1/2 c. sliced almonds, toasted lightly

1. In a small skillet, saute/fry the green pepper in the oil till softened; let cold.
2. In a large bowl, combine all the ingredients except crab and almonds.
3. Blend the mix till combined well and gently stir in crab.
4. Transfer the mix to a buttered baking dish and sprinkle the top with almonds.
5. The dip may be prepared up to this point, 1 day ahead.
6. Bake in a preheated 375 degree oven for 25-30 min or possibly till golden brown and bubbly.
7. Serve with pita triangles.

green pepper, vegetable oil, mayonnaise, scallions, bottles pimento, lemon juice, worcestershire sauce, jalapeno peppers, celery salt, crab meat, almonds

Taken from cookeatshare.com/recipes/hot-crab-artichoke-and-jalapeno-dip-with-pita-triangles-11453 (may not work)