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(With Pita Triangles)
1 large green bell pepper,
1 Tbsp. vegetable oil
2 (14 oz.) cans artichoke
hearts, drained and chopped
2 c. mayonnaise
1/2 c. thinly sliced scallions
or green onions
1/2 c. drained and chopped
1 c. freshly grated Parmesan
2 Tbsp. fresh lemon juice or
to taste
4 tsp. Worcestershire sauce or
to taste
1 tsp. celery salt
1 lb. cooked cocktail
(popcorn) shrimp or 1 lb.
crab meat, thawed and
drained, if frozen and
picked over for shells
1/2 c. sliced almonds, toasted
pita triangles

In a skillet saute bell pepper in oil over moderate
heat, stirring until it is softened. Let cool. In a large
bowl combine green pepper, artichokes, mayonnaise, scallions,
pimento, Parmesan cheese, lemon juice, Worcestershire sauce and
celery salt. Blend mixture until it is well combined. Stir in
the shrimp or crabmeat gently. Transfer the mixture to a
buttered ovenproof chafing dish. Sprinkle mixture with al-
Note: Dip may be prepared up to this point one day in
advance. Cover and keep chilled. Bake in a preheated oven 375 degrees
for 25 to 30 minutes or until the top is golden and the mixture
is bubbly. Serve with pita triangles. Serves 10.

Pita Triangles:
8 large pita loaves
1 stick (1/2 c.) butter or
margarine, melted
Cut each pita loaf into 8 wedges and separate each wedge
into two triangles. Arrange the triangles rough side up in one
tight layer in a jelly roll pan, brushing them lightly with the
butter or margarine. (May season lightly with salt, if de-
sired.) Bake triangles in the upper third of a preheated 375 degrees
oven for 10 to 12 minutes or until crisp and light golden. Let
cool in pan. The triangles may be made several days in advance
and kept covered in an airtight container at room temperature.
Makes 128 triangles.

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