Sunday, June 12, 2011

Crab Dip:

large green pepper diced
1 Tablespoon vegetable oil
2 14 ounce artichokes (I buy the marinated kind) drained and chopped fine
2 sticks of cream cheese softened or 2 cups mayonnaise
1/2 cup chopped green onions
1/2 cup chopped pimento
1 cup Parmesan cheese grated
1 1/2 Tablespoons lemon juice
4 teaspoons Worcestershire Sauce
3 jalapenos chopped fine
1 teaspoon celery salt
1 pound jumbo lump crabmeat (or what ever kind you want to use. I like to use jumbo lump, it is a special occasion)
1/3 cup sliced almonds (for garnish)
pita chips for dipping

The only cooking that needs to be done. Saute the green pepper until soft.

Beat the cream cheese until fluffy.

Add everything except the crab and almonds to the bowl.

Mix well.

Pick over the crab for shells. Gently fold into the mixture.

Spoon the mixture into a casserole dish. I used a quiche pan and a separate little one. Why you ask? Because one was coming with me and the other was saying home with my husband. He was not about to miss out on Val’s Crab Dip without a fight, so I made him his own.

Cover the top with the sliced almonds.

Bake at 375 degrees for 25-30 minutes or until heated through and golden brown.

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