Hot Crab Artichoke And Jalapeno Dip With Pita Triangles

Ingredients

• 1 large green bell pepper chopped
• 1 Tbsp vegetable oil
• 2 14 oz cans artichoke hearts drained and chopped fine
• 2 c bottled mayonnaise
• 12 c thinly sliced scallions
• 12 c drained and chopped bottled pimiento or roasted red pepper
• 1 c freshly grated Parmesan
• 1 12 Tbsp fresh lemon juice or to taste
• 4 tsp Worcestershire sauce or to taste
• 3 bottled pickled jalapeno peppers or to taste seeded and minced wear rubber gloves
• 1 tsp celery salt
• 1 lb crab meat thawed and drained if frozen picked over
• 13 c sliced almonds toasted lightly
• Pita Triangles recipe follows

Directions

1. In a small heavy skillet cook the bell pepper in the oil over moderate heat stirring until it is softened and let it cool
2. In a large bowl combine the bell pepper artichokes mayonnaise scallions pimiento Parmesan lemon juice Worcestershire sauce jalapeno peppers and celery salt
3. Blend the mixture until it is combined well and stir in the crab meat gently