Hot crab, artichoke, and jalapeño dip with pita triangles from The Best of Gourmet 1987 by Gourmet Magazine Editors

  • scallions
  • green bell peppers
  • pita bread
  • Parmesan cheese
  • mayonnaise
  • Worcestershire sauce
  • crabmeat
  • butter
  • canned pimentos
  • pickled jalapeño chiles
  • celery salt
  • sliced almonds
  • canned artichokes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute roasted red peppers for canned pimentos. Dip can be prepared, but not baked, 1 day ahead.

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