Name: Zesty Crab-And-Artichoke Dip
Ingredients: 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)

As surely as men standing in Jerusalem once saw Him slowly descending the Mount of Olives and then ascending the opposite hill into the city, so surely shall the world one day see the Son of Man descending the heavens. Not then shall He come as the meek and lowly: He shall come with power and great glory. Not then shall He come riding on an ass: He shall come in a cloud, the emblematic carriage of deity. Not then shall he have to borrow a donkey: then His advance preparations shall be the roaring of the sea and the shaking of the powers of the heavens (David Gooding).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Meats			1	Servings

INGREDIENTS

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)

INSTRUCTIONS

Coat a small skillet with nonstick spray. Add the green peppers. Cook and
stir over medium heat for 3 minutes, or until tender; let cool at room
temperature. Preheat the oven to 375 degrees. Coat an 8-by-8- inch baking
pan with nonstick spray. In a large bowl, combine the cooked peppers,
artichoke hearts, mayonnaise, yogurt, Parmesan, scallions, red peppers,
lemon juice, Worcestershire sauce, jalapeno peppers and celery seeds.
Gently stir in the crabmeat. Spoon into the prepared baking pan. Sprinkle
with the almonds (if using). Bake for 30 to 35 minutes, or until golden and
bubbly.
Makes 22 servings (1/4 cup each).
TEST KITCHEN TIP: If you don't have fresh crab,
substitute 2 cans (6 ounces each) crabmeat, drained and flaked, or 12
ounces surimi (imitation crabmeat), chopped. If halving the recipe, bake it
in an 8-inch round cake pan for about 25 minutes.
Posted to recipelu-digest by Sandy <[email protected]> on Mar 22, 1998

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