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.
Mix crabmeat, artichokes, mayo and cheese until blended; stir in pepper mixture. Spoon into 1-qt. casserole sprayed with cooking spray; top with nuts.
Bake 25 to 30 min. or until heated through.
Sprinkle with 1 Tbsp. chopped fresh cilantro before serving.
Serve with assorted cut-up vegetables or crackers.
Help your family and friends eat right with this delicious dip. Eating right never tasted so good!
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
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.