October 19, 2016

Jalapeno, Crab & Artichoke Dip


Beware: contents are thoroughly addictive! 


JALAPENO, CRAB & ARTICHOKE DIP

Ingredients:

2 14 oz cans of artichoke hearts, diced
8 oz. imitation crab
1 jalapeno, sliced in half and seeded
1/2 cup mayonnaise
8 oz  white cheddar (grated coarsely)
1 tbsp fresh lemon juice
1 tsp salt
olive oil

1. Brush the jalapeño slices with some olive oil and put on a baking sheet, cut side down, to roast inside a 500-degree oven for 15 minutes or until the skin is dark.
2. After cooling down, chop the jalapeños into little pieces.
3. Mix well all ingredients, including the jalapeño, and place in an oven-proof baking dish. Bake uncovered in a 350-degree oven for 35 minutes or until bubbly and brown at the edges.
4. Serve hot!

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