Hot Crab, Artichoke, And Jalapeno Dip With Pita Triangles Recipe

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Ingredients

  • 1 lrg green bell pepper minced
  • 1 Tbsp. vegetable oil
  • 2 can artichoke hearts - (14 ounce ea) liquid removed, and
  •     finely minced
  • 2 c. bottled mayonnaise
  • 1/2 c. thinly-sliced scallions
  • 1/2 c. minced liquid removed bottled pimiento
  •     (or possibly roasted red pepper)
  • 1 c. freshly-grated Parmesan
  • 1 1/2 Tbsp. fresh lemon juice
  • 4 tsp Worcestershire sauce
  • 3 x bottled pickled jalapeno peppers or possibly to taste,
  •     seeded, and chopped
  • 1 tsp celery salt
  • 1 lb crabmeat thawed, and
  •     liquid removed if frzn, picked over
  • 1/3 c. sliced almonds toasted lightly
  • 8 lrg pita loaves with pockets
  • 1/2 c. unsalted butter - (1 stick) melted
  •     Salt to taste

Description

In A Small Heavy Skillet Cook The Bell Pepper In The Oil Over Moderate Heat, Stirring, Till It Is Softened And Let It Cold. In A Large Bowl Combine The Bell Pepper, Artichokes,…

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