Crab And Artichoke Dip

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1 large green bell pepper, chopped

2 cans (14 ounces each) artichoke hearts, drained and finely chopped

1 cup mayonnaise

1 cup plain yogurt

2/3 cup grated Parmesan cheese

1 bunch scallions, white and light green parts, thinly sliced (1/2 cup)

1/2 cup bottled roasted red bell peppers, drained and chopped

1 tablespoon fresh lemon juice

2 teaspoons fresh lemon juice

1 tablespoon worcestershire sauce

1 teaspoon worcestershire sauce

1 tablespoon seeded and finely chopped pickled jalapeno pepper (wear plastic gloves when handling)

1/4 teaspoon celery seeds

1 pound lump crabmeat, picked over and flaked

1/4 cup sliced almonds (optional)

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