Zesty Crab-and-artichoke Dip

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Meats			1	Servings

INGREDIENTS

1		Green pepper, chopped
2		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	t	Lemon juice
4	t	Worcestershire sauce
1	T	Seeded and finely chopped
		pickled jalapeno peppers
		wear plastic gloves when
		handling
1/4	t	Celery seeds
1	lb	Lump crabmeat, picked over
		and flaked
1/4	c	Sliced almonds, optional

INSTRUCTIONS

1998    
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 <sandysno@pctech.net> on Mar 22,

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2408 Calories From Fat: 1096 Total Fat: 125.6g Cholesterol: 134.5mg Sodium: 5648.6mg Potassium: 7274.3mg Carbohydrates: 261.2g Fiber: 91.1g Sugar: 44.6g Protein: 110.9g