Hot Crab, Artichoke, And Jalapeno Dip With Pita Triangles
Serves: 5
Eda Schinner
1 January 1970
Based on User reviews:
59
Spice
42
Sweetness
71
Sourness
35
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 large
Green Bell Pepper (chopped)1 tbsp
Vegetable Oil2 cups
Mayonnaise (bottled)1 cup
Freshly Grated Parmesan1.5 tbsps
Lemon Juice (fresh)4 tsps
Worcestershire Sauce1 tsp
Celery Salt8 large
Pita (loaves, with pockets)1
SaltDirections:
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
2
In a large bowl combine the bell pepper, artichokes, mayonnaise, scallion, pimiento, parmesan, lemon juice, Worcestershire sauce, jalapeno peppers, and celery salt, blend the mixture until it is combined well, and stir in the crab meat gently
3
Transfer the mixture to a buttered ovenproof 2 quart chafing dish or baking dish and sprinkle it with the almonds
4
The dip may be prepared up to this point 1 day in advance and kept covered and chilled
5
Bake the dip in a preheated 375 degree F oven for 25 to 30 minutes, or until the top is golden and the mixture is bubbly
6
Serve the dip with the pita triangles
7
Cut each pita loaf into 8 wedges and separate each wedge into 2 triangles
8
Arrange the triangles rough side up in 1 tight layer in a jellyroll pan, brush them lightly with the butter, and season them lightly with salt
9
Bake the triangles in the upper third of a preheated 375 degree F oven for 10 to 12 minutes, or until they are crisp and light golden, and let them cool in the pans
10
The triangles may be made 1 day advance and kept covered in an airtight container at room temperature