Product Recipes
Recipe: Hot Crab Artichoke and Jalapeno Dip
Recipes using Diamond Whole Almonds
Price Each: $24.80USD
Ingredients in Hot Crab Artichoke and Jalapeno Dip
- 1 large red or green pepper, chopped
- 2 (14 ounce) cans plain artichoke hearts, drained & chopped
- 1/2 cup pimento, drained & chopped
- 1 1/2 tablespoons fresh lemon juice
- 1 bottle pickled jalapeno peppers, seeded and minced
- 1 pound crabmeat, flaked
- 1 tablespoon vegetable oil
- 2 cups mayonnaise
- 1/2 cup green onions, thinly sliced
- 1 cup grated Parmesan cheese
- 4 teaspoons Worchestershire sauce
- 1 teaspoon celery salt
- 1/3 cup sliced almonds, lightly toasted
To Make Hot Crab Artichoke and Jalapeno Dip
- Preheat oven to 350° F.
- Cook pepper in vegetable oil and let cool.
- In a large bowl combine everything but crabmeat and almonds.
- Gently stir in crabmeat.
- Transfer into baking dish and sprinkle with almonds.
- Can be refrigerated at this point if not ready to consume.
- Bake in preheated oven to 350° F for 25 to 30 minutes.
- Serve with toasted rounds.