Reviewed: Jan. 22, 2009

I made this for a party and it was a big hit. I like spicier food so I added more jalapenos and a little Cayenne pepper. The sliced almonds on top were a welcome twist from the crab dips I am used to having. The host of the party asked for the recipe and mentioned something she was going to try that I want to try now myself. She is going to use shredded shrimp instead of crab or with the crab meat to give it a twist! Sounded good to me.

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Pickett

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Reviewed: Jan. 12, 2009

I only gave four stars since I changed it up but it was delicious! I wanted more of a fondue type dip though instead of so thick so I added fontina cheese and just a bit of cream cheese and milk to help make smooth. I served in the fondue pot with chunks of toasty French bread.

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23DAISYS

Cooking Level: Expert

Living In: Louisville, Kentucky, USA

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Reviewed: Jan. 7, 2009

I have made this a few times always to rave reviews. I'm not crazy about mayo in hot dips so I substitute 8 ounces of softened cream cheese (regular or reduced fat). It makes it more substantial. I also use 1-2 fresh chopped jalapenos as we like very spicy foods. Great dip though and very easy to make.

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foodiegirl

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: Acworth, Georgia, USA

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Reviewed: Dec. 14, 2007

Absolutely needs the jalapenos doubled. I used 1/4 cup walnuts and mixed them right in instead of sprinkling on top. I also used the roasted red pepper instead of oil and a fresh one as another reviewer suggested. Good suggestion! I baked this in 3 Corning Wear big ramekins and it was wonderful. They were not oily on top at all as some others had problems with. Could it be that the oil went around all the dishes instead of just one? This is a good sized recipe because I kept one dish for my husband and myself and took the others to a cocktail party with some plain crackers, so the crackers would not fight the flavors of the dip.

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DECAR48

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Reviewed: Jun. 18, 2007

This recipe was good, but I altered it a bit. Instead of parmesean & fresh pepper, I used shredded monteray jack & cheddar and roasted red peppers. I also omitted the almonds. It is a bit oily when it comes out of the oven, but you just need to dab up the puddles of oil with a napkin.

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AJinPA

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Reviewed: Jan. 17, 2005

I don't know if I made it incorrectly but it was very oily and did not taste good. I will not make it again.

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BIERWOMAN

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Reviewed: Nov. 4, 2004

Wonderful recipe! I doubled the amount of jalapenos to give it an extra "kick" and it was HUGE hit at my latest party. Will definitely make again.

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CJPORTER33

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Reviewed: Mar. 6, 2004

A little disappointing. It wasn’t very spicy, would suggest doubling the jalapeno peppers. To be honest we will probably never make it again.

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SUPERHELGA

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Reviewed: Dec. 31, 2002

The jalapeno is a welcome twist to the standard crab/artichoke dip. Everyone at the party agreed. I tried it with and without the jalapenos and both were great, so if you're not into spicy, leave them out and it's still very good.

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DAWNCHURA

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Reviewed: Sep. 30, 2001

We thought this was fantastic. I made it as an appetizer, and we nearly skipped the main course. I even used fake crab-meat. I also went a little heavy on the hot peppers which tunred out great.

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