Crab-Artichoke Dip

Ingredients

• 1 1/2 teaspoons oil
• 1/2 medium red bell pepper, diced
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/2 cup mayonnaise
• 1/2 cup parmesan cheese, grated
• 1 1/2 teaspoons worcestershire sauce
• 1 tablespoon pickled jalapeno pepper, finely chopped
• 1 1/2 teaspoons fresh lemon juice
• 8 ounces crabmeat
• salt, to taste
• 1/2 cup almonds, sliced

Directions

1. 1

   Saute red bell pepper in oil for 3 minutes.

2. 2

   Add sauteed bell pepper and remaining ingredients except crab and almonds to a small, greased baking dish. Mix well.

3. 3

   Gently blend in crab. Season to taste. Top with almonds.

4. 4

   At this point, you may refrigerate overnight if you wish.

5. 5

   To serve, bake at 375 degrees F for 30 minutes until brown and bubbly. Serve immediately.