Cashew Crab Artichoke Dip
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
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.
Pairs Well With
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