Hot Crab And Artichoke Dip

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 (9 ounce) package frozen artichoke hearts
• 1 red bell pepper, finely chopped
• 3 tablespoons unsalted butter or 3 tablespoons margarine
• 2 tablespoons all-purpose flour
• 1 1/4 cups half-and-half (or 2% for reduced fat version)
• 3 scallions, thinly sliced
• 2 ounces finely grated parmesan cheese (1/2 cup)
• 1 1/2 teaspoons fresh lemon juice
• 1 1/2 tablespoons minced drained pickled jalapeno chiles (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon celery salt
• 3/4 lb lump crabmeat, picked over
• pita bread or tortilla chips or baguette, slices

Recipe

• 1 preheat oven to 375°f.
• 2 cook artichoke hearts according to package instructions, then drain well and finely chop. cook bell pepper in 1 tablespoon butter in a small heavy saucepan over moderately low heat, stirring occasionally, until softened, about 5 minutes. stir in artichokes and transfer mixture to a bowl.
• 3 melt remaining 2 tablespoons butter in saucepan over moderately low heat, then add flour and cook roux, stirring, 3 minutes. add half-and-half in a stream, whisking, and bring to a boil, whisking.
• 4 reduce heat and simmer, whisking, 3 minutes.
• 5 remove from heat and stir in artichoke mixture, scallions, 1/3 cup parmesan, lemon juice, jalapenos, salt, and celery salt. gently stir in crab. transfer to a buttered 1 1/2-quart shallow baking dish and sprinkle with remaining parmesan.
• 6 bake dip in on baking sheet until bubbling, 20 to 25 minutes. serve warm.
• 7 note, dip can be prepared (unbaked) one day ahead and kept covered and chilled.