Hot Crab, Artichoke, and Jalapeno Dip with Pita Triangles

Total Time:
1 hr 57 min
Prep:
40 min
Inactive:
30 min
Cook:
47 min

Yield:
10 servings
Level:
Easy

Ingredients
  • 1 large green bell pepper, chopped
  • 1 tablespoon vegetable oil
  • 2 (14-ounce) cans artichoke hearts, drained and chopped finely
  • 2 cups bottled mayonnaise
  • 1/2 cup thinly sliced scallions
  • 1/2 cup drained and chopped bottled pimiento, or roasted red pepper
  • 1 cup freshly grated Parmesan
  • 1 1/2 tablespoons fresh lemon juice
  • 4 teaspoons Worcestershire sauce
  • 3 bottled pickled jalapeno peppers, or to taste, seeded and minced (wear rubber gloves)
  • 1 teaspoon celery salt
  • 1 pound crabmeat, thawed and drained, if frozen, picked over
  • 1/3 cup sliced almonds, toasted lightly
  • Pita triangles, recipe follows
  • Pita Triangles:
  • 8 large pita loaves, with pockets
  • 1/2 cup (1 stick) unsalted butter, melted
  • Salt
Directions

In a small heavy skillet cook the bell pepper in the oil over moderate heat, stirring, until it is softened and let it cool. In a large bowl combine the bell pepper, artichokes, mayonnaise, scallion, pimiento, parmesan, lemon juice, Worcestershire sauce, jalapeno peppers, and celery salt, blend the mixture until it is combined well, and stir in the crab meat gently. Transfer the mixture to a buttered ovenproof 2 quart chafing dish or baking dish and sprinkle it with the almonds. The dip may be prepared up to this point 1 day in advance and kept covered and chilled.

Bake the dip in a preheated 375 degree F oven for 25 to 30 minutes, or until the top is golden and the mixture is bubbly. Serve the dip with the pita triangles.

Pita Triangles:

Cut each pita loaf into 8 wedges and separate each wedge into 2 triangles. Arrange the triangles rough side up in 1 tight layer in a jellyroll pan, brush them lightly with the butter, and season them lightly with salt. Bake the triangles in the upper third of a preheated 375 degree F oven for 10 to 12 minutes, or until they are crisp and light golden, and let them cool in the pans. The triangles may be made 1 day advance and kept covered in an airtight container at room temperature.

Yield: 128 triangles


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    More Recipes and Ideas

    Not what you're looking for? Try:

    Hot Red Pepper and Walnut Dip: Muhammara