CRAB AND ARTICHOKE DIP WITH JALAPEÑO

Ingredients

Instructions

Remove the ribs and seeds from the red bell pepper. In a large nonstick skillet over medium high heat, saute the peppers and Texas Sweet & Hot Jalapenos with a tiny bit of oil. You can also roast them without oil, stirring every few minutes to get a nicely browned exterior. When they are soft, set them aside.
While the peppers are cooking, drain and chop the artichoke hearts. Drain the crab. Set aside.
In the pan from step one, melt the butter. Add the flour and whisk until a thick paste forms. Let the mixture bubble for a minute or two. Slowly pour in the milk; whisk to incorporate. Keep the sauce over low heat – it should begin to thicken slightly. Add the salt, cheese, artichokes, crab, scallions, and lemon juice. Stir gently to combine. Add more liquid if needed.
Transfer to a small crockpot or serving dish. Sprinkle with a little extra cheese and replace the crockpot cover so it melts just before party time (or broil if you’re using a regular serving dish). Serve on crackers or with dippin’ chips.