Hot Crab And Artichoke Dip - cooking recipe

Ingredients

1 1/2 teaspoons olive oil
1/2 medium red bell pepper, chopped
1 (14 ounce) can artichoke hearts, drained, chopped (in water)
3/4 cup mayonnaise
1/3 cup parmesan cheese, grated
1/4 cup green onion, thinly sliced
1 tablespoon Worcestershire sauce
1 tablespoon jalapeno chile, finely choppped
1 1/2 teaspoons lemon juice
1/2 teaspoon celery salt
8 ounces crabmeat, drained
salt and pepper

Preparation

Preheat the oven to 375 degrees.
Warm the oil in a medium nonstick skillet over medium-high heat. Add the bell pepper. Saute for 3-4 minutes or until light brown. Remove to a large bowl.
Stir in the artichoke hearts, mayonnaise, Parmesan cheese, green onions, Worcestershire sauce, jalapeno, lemon juice and celery salt. Mix in the crab. Season with the salt and pepper.
Put the mixture in an 8-inch quiche or pie pan with a 1 1/2-inch side.
Bake for 30 minutes or until the top is light golden brown and bubbly. Serve with the crackers and baguette slices.