You will be the host or hostess of the year if you serve this. The jalapeno isn't overpowering, just adds some tang to the creamy crab and artichoke flavors. Be sure to warn guests that there's crab in the dip as seafood allergies are on the upswing.
Hot Crab, Artichoke, and Jalapeno Dip with Pita Triangles
1 lg. green pepper, chopped
1 tbsp. vegetable oil
2 (14 oz.) cans artichoke hearts, drained and chopped fine
2 c. mayonnaise
1/2 c. thinly sliced scallions
1/2 c. drained and chopped bottles pimento 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 pickled jalapeno peppers, seeded and minced, or to taste
1 tsp. celery salt
1 lb. crab meat, thawed and drained if frozen
1/2 c. sliced almonds, toasted lightly
In a small skillet, saute the green pepper in the oil until softened; let cool. In a large bowl, combine all the ingredients except crab and almonds. Blend the mixture until combined well and gently stir in crab. Transfer the mixture to a buttered baking dish and sprinkle the top with almonds. The dip may be prepared up to this point, 1 day ahead. Bake in a preheated 375 degree oven for 25-30 minutes or until golden and bubbly. Serve with pita triangles.
8 lg. pita loaves
1 stick unsalted butter, melted (1/2 c.)
Cut each pita loaf into 8 wedges and separate each wedge into 2 triangles. Arrange triangles, rough side up, in one layer in jelly roll pans. Brush them lightly with butter and season with salt. Bake in the upper third of a preheated 375 degree oven for 10-12 minutes, until they are crisp and golden. Let cool on pans. May be made one day in advance and kept in an airtight container at room temperature.