Ingredients
- 1 (9-oz) package frozen artichoke hearts
- 1 red bell pepper, finely chopped
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/4 cups half-and-half
- 3 scallions, thinly sliced
- 2 oz finely grated parmesan (1/2 cup)
- 1 1/2 teaspoons fresh lemon juice, or to taste
- 1 1/2 tablespoons minced drained pickled jalapeño chiles
- 1/2 teaspoon salt
- 1/4 teaspoon celery salt
- 3/4 lb jumbo lump crabmeat, picked over
Description
Crab Dip And Artichoke Dip Are Party Stalwarts. We’ve Combined Them For Extra Flavor—and Richness.
Gourmet Magazine
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter