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Hot Crab and Jalapeno Dip
- 1 1/2 teaspoons olive oil
- 1/2 cup chopped red bell pepper
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1/4 cup sliced green onions
- 1 tablespoon Worcestershire sauce
- 1 tablespoon finely chopped jalapeno peppers
- 1/2 teaspoon celery salt
- 1/2 pound crabmeat
- 1 1/2 teaspoons lemon juice
- 1/3 cup toasted sliced almonds
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|Serving Size 1/32 of a recipe|
|Amount Per Serving|
|Total Fat 7g|
|Saturated Fat 1.2g|
|Total Carbohydrate 2.2g|
|Dietary Fiber 0.7g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|