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Crab and Artichoke Dip 1½ teaspoon oil ½ medium red bell pepper, diced 1 14-ounce can artichoke hearts, drained and chopped ½ cup light mayonnaise ½ cup Parmesan cheese, shredded

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Crab and Artichoke Dip 1½ teaspoon oil ½ medium red bell pepper, diced 1 14-ounce can artichoke hearts, drained and chopped ½ cup light mayonnaise ½ cup Parmesan cheese, shredded

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Crab and Artichoke Dip 1½ teaspoon oil ½ medium red bell pepper, diced 1 14-ounce can artichoke hearts, drained and chopped ½ cup light mayonnaise ½ cup Parmesan cheese, shredded

Crab and Artichoke Dip

Crab and Artichoke Dip

1½ teaspoon oil
½ medium red bell pepper, diced
1 14-ounce can artichoke hearts, drained and chopped
½ cup light mayonnaise
½ cup Parmesan cheese, shredded
1½ teaspoon Worcestershire sauce
1 tablespoon pickled jalapeno, finely chopped
1 ½ teaspoon fresh lemon juice
8 ounces fresh or pasteurized crab meat
salt to taste
½ cup sliced almonds (optional)

Sauté red bell pepper in oil for 3 minutes. Add sautéed pepper and remaining ingredients except crab and almonds to small, greased, baking dish. Mix well. Gently blend in crab. Season to taste. Top with almonds if desired. Can refrigerate at this point. Bake at 375º for 30 minutes or until brown and bubbly. Tip: May also be used as stuffing for mushroom caps.

This recipe appeared in Our State’s April 2007 issue.

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This story was published on Mar 07, 2012

Our State Staff

Our State Staff

Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.