Hot Crab and Jalapeno Dip

Ingredients

• 1 1/2 teaspoons olive oil
• 1/2 cup chopped red bell pepper
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 1/4 cup sliced green onions
• 1 tablespoon Worcestershire sauce
• 1 tablespoon finely chopped jalapeno peppers
• 1/2 teaspoon celery salt
• 1/2 pound crabmeat
• 1 1/2 teaspoons lemon juice
• 1/3 cup toasted sliced almonds

Directions

Preheat oven to 375 degrees F (190 degrees C).

Heat the olive oil in a medium saucepan over medium heat. Stir in the red bell pepper. Cook 5 minutes, or until tender.

In a medium bowl, mix together red bell pepper, artichoke hearts, mayonnaise, Parmesan cheese, green onions, Worcestershire sauce, jalapeno peppers, celery salt, crabmeat and lemon juice.

Transfer the mixture to an 8×8 inch baking dish. Sprinkle with almonds. Bake in the preheated oven 30 minutes, or until bubbly and lightly browned.