Hot Crab Artichoke And Jalapeno Dip With Pita Triangles Recipe

Name: Hot Crab Artichoke And Jalapeno Dip With Pita Triangles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large green bell pepper chopped; 1 tablespoon vegetable oil; 2 14 ounce cans artichoke hearts drained and chopped finw; 2 cups mayo; 1/2 cup thinly sliced scallions; 1/2 cup drained chopped bottled pimiento or roasted red pepper; 1 cup freshly grated parmesan cheese; 1 1/2 tablespoons fresh lemon juice; 4 teaspoons worcestshire sauce; 3 bottled pickled jalapeno peppers seeded and minced (wear rubber gloves); 1 teaspoon celery salt; 1 pound crab meat thawed and drained if frozen; 1/3 cup sliced almonds toasted lightly; Pita Triangles; 8 large pita loaves; 1 stick unsalted butter melted

Servings: persons

1 large green bell pepper chopped
1 tablespoon vegetable oil
2 14 ounce cans artichoke hearts drained and chopped finw
2 cups mayo
1/2 cup thinly sliced scallions
1/2 cup drained chopped bottled pimiento or roasted red pepper
1 cup freshly grated parmesan cheese
1 1/2 tablespoons fresh lemon juice
4 teaspoons worcestshire sauce
3 bottled pickled jalapeno peppers seeded and minced (wear rubber gloves)
1 teaspoon celery salt
1 pound crab meat thawed and drained if frozen
1/3 cup sliced almonds toasted lightly
Pita Triangles
8 large pita loaves
1 stick unsalted butter melted

1
In a small heavy skillet cook the bell pepper in the oil over moderate heat stirring until it is softened and let it cool. In a large bowl combine the bell pepper the artichoke the mayo the scallions the pimiento the parmesan the lemon juice the worcestshire sauce the jalapeno pepper and the celery salt blend the mixture until it is combined well and stir in the crab meat gently. Transfer the mixture to a buttered ovenproof chafing dish or baking dish and sprinkle it with the almonds.
2
Preheat oven to 375 degrees for 25 to 30 minnutes or until the top is golden and the mixture is bubbly. serve the dip with the pita triangles
3
Pita Triangles
4
Cut each pita loaf into 8 wedges and separate each wedge into 2 triangles. Arrange the triangles rough side up in one tight layer in a jelly roll pan brush them lightly with the butter and season them lughtly with slat, Bake the triangles in the upper third of a preheated 375 degree oven for 10 to 12 minutes or until they are crisp and golden and lwt them cool in the pan.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 large green bell pepper chopped, 1 tablespoon vegetable oil, 2 14 ounce cans artichoke hearts drained and chopped finw, 2 cups mayo, and more.

Yes, Hot Crab Artichoke And Jalapeno Dip With Pita Triangles falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Hot Crab Artichoke And Jalapeno Dip With Pita Triangles

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