Zesty Crab-And-Artichoke Dip
| Yield: | 1 Servings |
| Categories: |
| 1 | lg | Green pepper; chopped |
| 2 | cn | (14 ounces each) artichoke hearts; drained and finely chopped |
| 1 | c | Fat-free mayonnaise |
| 1 | c | Fat-free plain yogurt |
| 2/3 | c | Grated Parmesan cheese |
| 1/2 | c | Thinly sliced scallions |
| 1/2 | c | Bottled roasted sweet red peppers; drained and chopped |
| 5 | ts | Lemon juice |
| 4 | ts | Worcestershire sauce |
| 1 | tb | Seeded and finely chopped pickled jalapeno peppers; (wear plastic gloves when handling) |
| 1/4 | ts | Celery seeds |
| 1 | lb | Lump crabmeat; picked over and flaked |
| 1/4 | c | Sliced almonds; (optional) |
Advertisement