Zesty crab-and-artichoke dip

1 Servings

Ingredients

Quantity Ingredient
1 large Green pepper; chopped
2 cans (14 ounces each) artichoke hearts; drained and finely chopped
1 cup Fat-free mayonnaise
1 cup Fat-free plain yogurt
⅔ cup Grated Parmesan cheese
½ cup Thinly sliced scallions
½ cup Bottled roasted sweet red peppers; drained and chopped
5 teaspoons Lemon juice
4 teaspoons Worcestershire sauce
1 tablespoon Seeded and finely chopped pickled jalapeno peppers; (wear plastic gloves when handling)
¼ teaspoon Celery seeds
1 pounds Lump crabmeat; picked over and flaked
¼ cup Sliced almonds; (optional)

Directions

Coat a small skillet with nonstick spray. Add the green peppers. Cook and stir over medium heat for 3 minutes, or until tender; let cool at room temperature. Preheat the oven to 375 degrees. Coat an 8-by-8- inch baking pan with nonstick spray. In a large bowl, combine the cooked peppers, artichoke hearts, mayonnaise, yogurt, Parmesan, scallions, red peppers, lemon juice, Worcestershire sauce, jalapeno peppers and celery seeds.

Gently stir in the crabmeat. Spoon into the prepared baking pan. Sprinkle with the almonds (if using). Bake for 30 to 35 minutes, or until golden and bubbly.

Makes 22 servings (¼ cup each).

TEST KITCHEN TIP: If you don't have fresh crab, substitute 2 cans (6 ounces each) crabmeat, drained and flaked, or 12 ounces surimi (imitation crabmeat), chopped. If halving the recipe, bake it in an 8-inch round cake pan for about 25 minutes.

Posted to recipelu-digest by Sandy <sandysno@...> on Mar 22, 1998

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