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Hot Crab And Jalapeno Dip

Nutrition per serving    (USDA % daily values)
CAL
194
FAT
38%
CHOL
21%
SOD
36%

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Ingredients for 8 servings

14 ounces artichoke hearts , drained, chopped

8 ounces crabmeat, drained

1/3 cup slivered almond, toasted

1/2 cup parmesan cheese , grated

1 cup miracle whip light

1 1/2 teaspoons olive oil

1/2 teaspoon celery salt

1/4 cup green onion , thinly sliced

1 tablespoon worcestershire sauce

1/2 medium red bell pepper , chopped

1 1/2 teaspoons fresh lemon juice

1 tablespoon pickled jalapeno pepper, finely chopped

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