When I posted this photo of a margarita happy hour we had last weekend over on Instagram I had lots of requests for the Jalapeño Crab Dip recipe that is seen in front of the basket of chips (fyi- the recipe made two poreclain baking dishes, only one is shown.)  I've been making this dip for over ten years and it is always a crowd pleaser!  If you try it be sure to come back and tell me what you think!And "yes," you're all invited next time!??

Jalapeño Crab Dip 
1 med-large or large red bell pepper, diced1-1/2 t. extra virgin olive oil1 (14-oz. approx.) jar/can marinated artichoke hearts, drained and diced1 cup Mayo1-1/2 cup Parmigiano-Reggiano cheese, grated (I either grate my own in the food processor or buy it aged and grated from Costco)3/4 cup green onions- thinly sliced, using both the white and green parts1 T. Worcestershire sauce2 or 2-1/2 T. minced jarred jalapeño (not fresh, this makes a big difference)1 t. fresh lemon juice1/4 t. celery salt8 oz. fresh lump crab meat, drainedkosher saltpepper Saute bell pepper in olive oil over medium heat for about 5-7 minutes until softened and lightly brown.  Cool slightly, then place in mixing bowl.Add remaining ingredients except for crab meat and mix well to combine.  Fold in crab meat.Season with a pinch of salt and pepper.Spread mixture in an 8" baking dish (or similar equivalent.) Bake at 350 degrees for 35-45 minutes (depending on your oven) until ...