Jalapeño Crab Dip and the "farmhouse" margaritas!

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, diced

1-1/2 t. extra virgin olive oil

1 (14-oz. approx.) jar/can marinated artichoke hearts, drained and diced

1 cup Mayo

1-1/2 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 parts

1 T. Worcestershire sauce

2 or 2-1/2 T. minced jarred jalapeño (not fresh, this makes a big difference)

1 t. fresh lemon juice

1/4 t. celery salt

8 oz. fresh lump crab meat, drained

kosher salt

pepper

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 lightly golden on the entire top.

Let the dip cool to barely warm before servivng (about 15-25 minutes) to let all the flavors meld.

It is wonderful on crostini, but my favorite way to serve it is with tortilla chips!  The flavor combo is perfect.  Oh, and cold leftovers are amazing! 

And, since it was a margarita happy hour I will include how I make my margaritas!  These are my favorite margarita glasses (and favorite glasses period, which is saying a lot because I have a "thing" for glassware:) HERE.

I make a sugar, kosher salt and cayenne rim.  I do this in advance so the mixture sets up and hardens on the rims.  Sorry... no exact measurements, just to taste and sight.  Go lightly on the cayenne as you just want a hint of heat!

I use a 1-1/2-1 formula.

1 part Tequila (we love Costco's Silver, and also their Anejo if you can find it

1/2 part Grand Marnier or Cointreau (Dan & I are Cointreau fans;)

1 part Dr. Swami & Bone Daddy Top Shelf margarita mix 

and a squeeze of 1/8 of a small lemon AND lime, 

with lots of ice!  I like to add a straw- the perfect straw to me is a McDonald's coffee stir!  I wash and reuse mine, but open a new one for guests!

Cheers!

(Please reuse your personal straws.  When we are at a restaurant and ask for water we always say "no lemon, no ice, no straw, please" (your sever usually garnishes the glass and they are not washing their hands every time they pick up a lemon slice- watch and think about it;), and ice machines... well, enough said;)  and straws because of the following..... Please read...

SOURCE

Q: You say 500 million straws are used in the US every day, but I can't picture that--what would 500 million straws look like?

500 million straws could fill over 127 school buses each day, or more than 46,400 school buses every year!

500 million straws per day is an average of 1.6 straws per person (in the US) per day. Based on this national average, each person in the US will use approximately 38,000 or more straws between the ages of 5 and 65. So the sooner we can begin to use fewer straws, the better - it is never too soon (or too late!) to start!

Also this article from National Geographic

Hope you are having a great summer!

xxojoan