Baked Artichoke and Crab Dip

� tablespoon vegetable oil, plus more for greasing

1 small green bell pepper, chopped

1 (14-ounce) can artichoke hearts, drained and finely chopped

1 pickled jalapeno pepper, seeded and minced

1 cup mayonnaise

1/4 cup thinly sliced scallions

1/4 cup chopped pimiento

� cup freshly grated Parmesan cheese

Juice of 1 small lemon

2 teaspoons Worcestershire sauce

� teaspoon celery salt

� pound crab meat, picked over for bits of shell

1/4 cup sliced almonds, toasted

Preheat oven to 375 degrees. Grease 6-by-9-inch baking dish. Set small skillet over medium heat. Add oil and saute bell pepper until tender. Combine artichokes, jalapeno, mayonnaise, scallions, pimiento, Parmesan, lemon juice, Worcestershire, celery salt and sauteed bell pepper in large bowl. Fold in crab meat. Place mixture in baking dish, and sprinkle with almonds. Bake for 25 to 30 minutes or until golden brown and bubbly. Serve with tricolored tortilla chips.

Nutrition facts per serving: 1339 calories, 115 g fat, 21 g saturated fat, 105 mg cholesterol, 42 g carbohydrates, 44 g protein, 2485 mg sodium, 19 g fiber