Recipe: Hot Crab Artichoke and Jalapeno Dip

Recipes using Diamond Whole Almonds

Ingredients in Hot Crab Artichoke and Jalapeno Dip

• 1 large red or green pepper, chopped
• 2 (14 ounce) cans plain artichoke hearts, drained & chopped
• 1/2 cup pimento, drained & chopped
• 1 ½ tablespoons fresh lemon juice
• 1 bottle pickled jalapeno peppers, seeded and minced
• 1 pound crabmeat, flaked
• 1 tablespoon vegetable oil
• 2 cups mayonnaise
• 1/2 cup green onions, thinly sliced
• 1 cup grated Parmesan cheese
• 4 teaspoons Worchestershire sauce
• 1 teaspoon celery salt
• 1/3 cup sliced almonds, lightly toasted

To Make Hot Crab Artichoke and Jalapeno Dip

1. Preheat oven to 350°
2. Cook pepper in vegetable oil and let cool.
3. In a large bowl combine everything but crabmeat and almonds.
4. Gently stir in crabmeat.
5. Transfer into baking dish and sprinkle with almonds.
6. Can be refrigerated at this point if not ready to consume.
7. Bake in preheated oven to 350° for 25 to 30 minutes.
8. Serve with toasted rounds.