Crabby Artichoke Spread

Your guests will just love this creamy, spicy dip!

Yield: 3 to 4 cups


  • 1 jalapeno pepper, seeded and chopped
  • 1 teaspoon oil
  • 1 (14-oz.) can artichokes, drained and chopped
  • 2 (6-oz.) cans crabmeat, drained
  • 1 cup mayonnaise
  • 1/2 red pepper, chopped
  • 1/4 cup grated Parmesan cheese
  • 2 green onions, chopped
  • 2 teaspoons lemon juice
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon celery seed
  • Toasted bread rounds or crackers


  1. Sauté jalapeño in oil until tender. Combine jalapeño and remaining ingredients except bread rounds in a slow-cooker. Cover and cook on low setting for 4 hours. Serve with bread rounds or crackers.
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