Hot Crab, Artichoke And Jalapeno Dip With Pita Triangles - cooking recipe

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
1/2 c. thinly sliced scallions
1/2 c. drained and chopped bottled pimiento or roasted red pepper
1 c. freshly grated Parmesan
1 1/2 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
1/3 c. sliced almonds, toasted lightly
Pita Triangles (recipe follows)

Preparation

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