| Ingredients: |
| 1 red bell pepper, chopped |
| 3 green onions, sliced (about 1/3 cup) |
| 2 teaspoons olive oil |
| 2 (6-oz) cans lump crabmeat, drained and cleaned |
| 1 (14-oz) can artichoke hearts, drained and chopped |
| 1 cup mayonnaise |
| 1/2 cup grated Parmesan cheese |
| Sliced green onions and chopped red bell pepper, for garnish |
| Stoned Wheat Thins |
| |
| Directions: |
| Cook and stir red pepper and green onions in oil in skillet until tender. |
| Mix crabmeat, artichokes, mayonnaise and cheese in bowl; stir in pepper mixture. |
| Spoon into lightly greased 1-quart casserole. |
| Bake at 375 degrees Fahrenheit for 25-30 minutes or until bubbly. |
| Garnish with sliced green onions and chopped red pepper. |
| Serve hot as a dip with crackers. |
| |
| Makes 4 cups. |
