Hot Crab, Artichoke And Jalapeno Dip ( Recipe

• 1 lrg green pepper, minced - saute/fry till soft in a frying pan
• 2 x 14 ounce cans artichoke hearts, liquid removed and minced
• 1/2 c. liquid removed and minced pimento (roasted pepper)
• 1 tsp oil 2 c mayonnaise
• 1/2 c. thinly sliced scallion 1 c grated Parmesan cheese
• 3 x bottled, pickled jalapeno peppers, chopped
• 1 1/2 tsp fresh lemon juice 4 t Worcestershire sauce
• 1 tsp celery salt 1 lb crabmeat
• 1/3 c. sliced almonds, lightly toasted.

Directions