Saturday, February 26, 2011

Hot Crab and Artichoke Dip

I got this recipe along with a shipment of our favorite bubbly from Schramsberg in California. We're trying it at our Oscars shindig tomorrow night.

Hot Crab and Artichoke Dip
Makes 8 servings.

1 1/2 teaspoons olive oil
1/2 red bell pepper, chopped
1 (14 ounce) can artichoke hearts, drained and chopped
3/4 cup mayonnaise
1/3 cup grated Parmesan
1/4 cup thinly sliced green onions
1 tablespoon Worcestershire sauce
1 tablespoon chopped jalapeños
1 1/2 teaspoons lemon juice
1/2 teaspoon celery salt
8 ounces crab meat, drained, shells removed
Salt and pepper to taste

Sauté red pepper in olive oil until tender. Remove to a large bowl. Add next 9 ingredients and combine until smooth. Add crab meat and season to taste with salt and pepper. Spread in an 8 inch quiche pan or casserole dish.

Bake 30 minutes at 375° until bubbly.

Serve immediately with crackers or baguette slices.

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