1 large green bell pepper, chopped
1 tablespoon vegetable oil
2 14 ounce cans artichoke hearts, drained and chopped finely
2 cups bottled mayonnaise
1/2 cup thinly sliced scallions
1/2 cup drained and chopped bottled pimiento, or roasted red pepper
1 cup freshly grated Parmesan cheese
1-1/2 tablespoons fresh lemon juice
4 teaspoons Worcestershire sauce
3 bottled pickled jalapeño peppers, or to taste, seeded and minced
1 teaspoon celery salt
1 pound crab meat, picked over
1/3 cup sliced almonds, lightly toasted
Pita triangles, recipe follows

In a small heavy skillet cook the bell pepper in oil over moderate heat, stirring, until softened. Cool. In a large bowl combine the bell pepper, artichokes, mayonnaise, scallions, pimiento, Parmesan, lemon juice, Worcestershire sauce, jalapeño peppers and celery salt. Blend the mixture until it is combined well and stir in the crab meat gently. Transfer to a buttered oven proof 2 quart chafing dish or baking dish and sprinkle it with the almonds. The dip may be prepared up to this point one day in advance and kept covered and chilled.

Bake the dip in a preheated 375 degree oven for 25-30 minutes or until the top is golden and the mixture is bubbly. Serve with pita triangles

Pita Triangles

8 large pita loaves, with pickets
1/2 cup (1 stick) butter, melted
salt

Cut each pita loaf into 8 wedges and separate each wedge into 2 triangles. Arrange the triangles, rough side up in 1 tight layer in a jellyroll pan, brush lightly with butter, and season with salt. Bake the triangles in the upper third of a preheated 375 degree oven for 10-12 minutes or until they are crisp and light golden, and let them cool in the pans. The triangles may be made 1 day in advance and kept covered in an airtight container at room temperature. Yield 128 triangles.

From Gourmet Magazine

Ingredients

8 ounces cream cheese, at room temperature
4 ounces Roquefort cheese, at room temperature
1 cup loosely packed fresh spinach leaves, rinsed and thoroughly dried
3/4 cup loosely packed fresh Italian (flat-leaf) parsley
1/4 cup loosely packed fresh basil leaves
1 teaspoon minced garlic
1/4 cup vegetable oil
1/4 cup finely chopped walnuts
1 cup freshly grated Parmesan cheese
1/4 cup slivered sun-dried tomatoes, patted dry

Instructions

1. Combine the cream cheese and Roquefort in a bowl, and mix until smooth. Set aside.
2. Combine the spinach, parsley, basil, and garlic in the bowl of a food processor. With the motor running, slowly drizzle the oil through the feed tube; continue processing until smooth.
Transfer the mixture to a bowl, add the walnuts and Parmesan, and mix thoroughly.
3. Line a 5 1/2 x 2 1/2 inch loaf pan with plastic wrap, leaving extra wrap hanging over the sides.
4. Spread one third of the cheese mixture evenly over the bottom of the pan. Next, spread half the pesto mixture, and arrange a layer of sun-dried tomatoes on top. Repeat the cheese, pesto, and tomato layers. Finish with the remaining third of the cheese mixture. Cover with the overhanging plastic wrap, and refrigerate for 24 hours.
5. To serve, allow the loaf to come just to room temperature, about 30 minutes. Invert it onto a platter, and provide a cheese-slicing knife. Have a basket of crackers and bread nearby.

Makes 6 to 8 portions

Credits: From The New Basics Cookbook by Julee Rosso and Sheila Lukins. Workman Publishing.

18 jalapeno peppers, cut in half lengthwise
1 garlic clove, pressed
1 8 ounce package fat-free cream cheese, softened
1 cup reduced fat shredded sharp cheddar cheese
1/4 cup fat free mayonnaise
1/2 teaspoon dried oregano leaves
2 egg whites
1 tablespoon skim milk
3 cups corn flake cereal, crushed
Salsa (optional)

Preheat oven to 350 degrees. Cut each pepper in half lengthwise. Remove seeds and membranes. Press garlic through press into a small bowl. Add cream cheese, cheddar cheese, mayonnaise and oregano, mixing well. Fill each jalapeno half with cheese mixture, using about 1 tablespoon in each. Lightly whisk egg whites and milk together. Finely crush corn flakes in sealed plastic bag. Dip each pepper half into egg mixture, then into corn flake crumbs to coat. Place pepper halves, filled sides up, on baking stone. Spray peppers with vegetable oil. Bake 30 minutes or until peppers are tender. Serve with salsa if desired.