Hot Crab And Jalapeno Dip Recipe

• 1 1/2 tsp Extra virgin olive oil
• 1/2 c. Minced red bell pepper
• 14 ounce Can artichoke hearts, liquid removed minced
• 1 c. Mayonnaise
• 1/2 c. grated Parmesan cheese
• 1/4 c. Sliced green onions
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. Finely minced jalapeno peppers
• 1/2 tsp Celery salt
• 1/2 lb Crabmeat
• 1 1/2 tsp Lemon juice
• 1/3 c. Toasted sliced almonds

Directions