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CASHEW CRAB ARTICHOKE DIP

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Cashew Crab Artichoke Dip

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CATEGORIES

Appetizer  Dip 

INGREDIENTS

  • 1 red bell pepper, chopped
  • 3 green onions, sliced
  • 2 fresh jalapeno peppers, diced (about 2 T)
  • 2 T olive oil
  • 2 6 oz cans crabmeat, drained and picked thru
  • 1 14 oz can artichoke hearts, drained and chopped
  • 1 C regular or low fat mayo
  • 1/2 C grated parmesan cheese
  • 1/2 C planters cashew halves
  • Assorted crackers

DIRECTIONS

In skillet, cook and stir pepper, green onions, and jalapenos in oil until tender.


Mix crabmeat, artichokes, mayo and cheese; stir in pepper mixture.


Spoon into a greased 1 qt casserole; top with cashew halves.


Bake at 375 for 25 - 30 minutes or until bubbly. Serve warm as a dip with assorted crackers.


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