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Appetizers

Almond Crab Artichoke Dip

photo by:kraft
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.
time
prep:
15 min
total:
45 min
servings
total:
32 servings, 2 Tbsp. each

What You Need

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
1
cup  KRAFT Light Mayo Reduced Fat Mayonnaise
1/2
cup  KRAFT Grated Parmesan Cheese
1/2
cup  PLANTERS Sliced Almonds

Make It

HEAT oven to 350°F.

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.

Kraft Kitchens Tips

Special Extra
Sprinkle with 1 Tbsp. chopped fresh cilantro before serving.
Serving Suggestion
Serve with assorted cut-up vegetables or crackers.
Keeping It Safe
Canned crabmeat can contain tiny pieces of shell, so use your just washed fingers to pick over the crabmeat before adding to a recipe.
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