Crab and Artichoke Dip

• 2 whole Jalapenos, Seeded And Diced
• 1 whole Red Bell Pepper, Seeded And Diced
• 1 can (14 Oz. Size) Artichoke Hearts, Drained, Rinsed And Chopped
• 2 cans (6 Oz. Size) Crab Meat, Drained
• 2 Tablespoons Butter
• 2 Tablespoons Flour
• 1- 1/4 cup Milk
• 1/4 cups Shredded Parmesan
• 2 Tablespoons Lemon Juice
• 1 teaspoon Old Bay Seasoning
• 1/4 cups Shredded Cheddar
• 1 bunch Green Onions, Chopped

1. Preheat oven to 350 F.
2. Prep veggies according to instructions in the list above.
3. Drain both cans of crab, give the crab meat a quick rinse and set crab and veggies aside.
4. Grab a large 14-inch oven-proof skillet, such as a cast iron skillet and heat to medium.
5. Melt butter in the skillet.
6. When butter is simmering add the flour, let the mixture simmer for about 30 seconds and stir well.
7. Whisk milk into the flour mixture until well incorporated and smooth.
8. Let the mixture simmer for about one minute until it begins to thicken.
9. Add the Parmesan, lemon juice, Old Bay, peppers, crab, and artichokes into the skillet.
10. Stir well until everything is covered in your creamy Parmesan mixture.
11. Spread it out across the surface of the skillet.
12. Top with cheddar, put skillet into the oven and bake 25 minutes until golden and bubbly.Remove from oven.
13. Top with chopped green onions and serve with chips.
14. Recipe inspired by and adapted from Pinch of Yum.

jalapenos, red bell pepper, hearts, crab meat, butter, flour, milk, parmesan, lemon juice, cheddar, green onions

Taken from tastykitchen.com/recipes/appetizers-and-snacks/crab-and-artichoke-dip/ (may not work)