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Almond Crab Artichoke Dip
Almond Crab Artichoke Dip

Almond Crab Artichoke Dip

45 Min(s)
15 Min(s) Prep
30 Min(s) Cook
Healthy Living
A creamy blend of crabmeat, artichoke hearts and mayo is combined with spicy jalapeño peppers and topped with almonds in this luscious party-time dip.
What You Need
Select All
32 servings
Original recipe yields 32 servings
1 small red pepper, chopped
3 green onions, sliced
2 fresh jalapeño peppers, finely chopped (about 2 Tbsp.)
2 tsp. olive oil
2 cans (6 oz. each) lump crabmeat, drained
1 can (14 oz.) artichoke hearts, drained, chopped
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Let's Make It
1
Heat oven to 350°F.
2
Cook and stir red peppers, onions and jalapeños in oil in large nonstick skillet on medium heat 3 to 5 min. or until vegetables are tender.
3
Mix crabmeat, artichokes, mayo and cheese until blended; stir in pepper mixture. Spoon into 1-qt. casserole sprayed with cooking spray; top with nuts.
4
Bake 25 to 30 min. or until heated through.
Kitchen Tips
Tip 1
Special Extra
Sprinkle with 1 Tbsp. chopped fresh cilantro before serving.
Tip 2
Serving Suggestion
Serve with assorted cut-up vegetables or crackers.
Tip 3
Nutrition Bonus
Help your family and friends eat right with this delicious dip. Eating right never tasted so good!
Nutrition
Calories
60
Calories From Fat
0
% Daily Value*
Total Fat 4g
5%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 135mg
6%
Total Carbohydrates 2g
1%
Dietary Fibers 1g
4%
Sugars 1g
2%
Protein 3g
6%
Vitamin A
4%
Vitamin C
2%
Calcium
4%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
32 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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