Hot Crab and Artichoke Dip

Serve with Schramsberg J. Schram
Serves 8

Ingredients

  • 1 ½ teaspoon olive oil
  • ½ red bell pepper, chopped
  • 1 (14 oz.) can of canned artichoke hearts, drained and chopped
  • 3/4 cup mayonnaise
  • 1/3 cup grated Parmesan
  • 1/4 cup thinly sliced green onions
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chopped jalapenos (optional)
  • 1 1/2 teaspoon lemon juice
  • 1/2 teaspoon celery salt
  • 8 oz. crab meat, drained, shells removed
  • salt and pepper to taste
  • crackers or baguette slices

Preparation

  • Sauté red pepper in olive oil until tender. Remove to large bowl.
  • Stir in next 9 ingredients and combine until smooth.
  • Add Crab Meat and season to taste with salt and pepper.
  • Spread in an 8 ′′ quiche pan or casserole dish.
  • Bake 30 minutes at 375 degrees, until bubbly.

Serve immediately with crackers or baguette slices.

 

Submitted by Chris Sheffer Pasadena Junior League Camp Schramsberg 2004

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