Crab and Artichoke Dip

• 1 large green pepper, finely chopped
• 2 cans (14 ounces each) artichoke hearts, drained and finely chopped
• 1 cup fat-free mayonnaise
• 1 cup fat-free plain yogurt
• 2/3 cup grated parmesan cheese
• 1/2 cup thinly sliced scallions
• 1/2 cup bottled roasted sweet red peppers; drained and chopped
• 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
• 4 teaspoons worcestershire sauce
• 1 tb seeded and finely chopped pickled jalapeno peppers    
• 1/4 teaspoon celery seeds
• 1 pound lump crabmeat, picked over and flaked
• 1/4 cup sliced almonds (optional)

Method

Preheat oven to 375°F. Coat an 8-by-8- inch baking pan with nonstick spray.

Coat a small skillet with nonstick spray. Add the green peppers. Saute, stirring, over medium heat for 3 minutes, or until tender.  Set aside to cool at room temperature.

In a large bowl, combine cooled peppers, artichoke hearts, mayonnaise, yogurt, Parmesan, scallions, red peppers, lemon juice, Worcestershire sauce, jalapeno peppers and celery seeds.

When well mixed, stir in the crabmeat. Spoon into the prepared baking pan. Sprinkle with almonds (if using).

Bake in preheated oven for 30 to 35 minutes, or until golden and bubbly.  

Makes 22 servings (1/4 cup each)

Contributor: pat ciesla

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