Hot Crab and Artichoke Dip

Here's a yummy hot dip to try at your next party. It was a hit at our Oscars soiree. And quite yummy with bubbly.

Hot Crab and Artichoke Dip
Makes 8 servings.

1 1/2 teaspoon 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 jalapeño pepper
1 1/2 teaspoon lemon juice
1/2 teaspoon 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 large bowl. Stir in next 9 ingredients and combine until smooth. Add crab and season to taste with salt and pepper.

Spread in an 8 inch pie plate or casserole dish. (I put mine in two smaller ones so I could put a freshly heated one out once we'd devoured the first.)

Bake 30 minutes at 375° until bubbly.

Serve immediately with crackers or baguette slices.