Hot Crab, Artichoke, And Jalapeno Dip With Pita Triangles Recipe

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0 votes | 1247 views
Servings: 12

Ingredients

Cost per serving $1.82 view details
  • 1 lg. green pepper, minced
  • 1 tbsp. vegetable oil
  • 2 (14 ounce.) cans artichoke hearts, liquid removed and minced fine
  • 2 c. mayonnaise
  • 1/2 c. thinly sliced scallions
  • 1/2 c. liquid removed and minced bottles pimento or possibly roasted red pepper
  • 1 c. freshly grated Parmesan
  • 1 1/2 tbsp. fresh lemon juice, or possibly to taste
  • 4 teaspoon Worcestershire sauce, or possibly to taste
  • 3 pickled jalapeno peppers, seeded and chopped, or possibly to taste
  • 1 teaspoon celery salt
  • 1 pound crab meat, thawed and liquid removed if frzn
  • 1/2 c. sliced almonds, toasted lightly

Directions

  1. In a small skillet, saute/fry the green pepper in the oil till softened; let cold. In a large bowl, combine all the ingredients except crab and almonds. Blend the mix till combined well and gently stir in crab. Transfer the mix to a buttered baking dish and sprinkle the top with almonds. The dip may be prepared up to this point, 1 day ahead. Bake in a preheated 375 degree oven for 25-30 min or possibly till golden brown and bubbly. Serve with pita triangles.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 116g
Recipe makes 12 servings
Calories 388  
Calories from Fat 323 83%
Total Fat 36.6g 46%
Saturated Fat 6.58g 26%
Trans Fat 0.03g  
Cholesterol 42mg 14%
Sodium 550mg 23%
Potassium 248mg 7%
Total Carbs 3.0g 1%
Dietary Fiber 1.0g 3%
Sugars 1.11g 1%
Protein 12.86g 21%
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