Name: Skinny Crab and Artichoke Dip with Jalapeño
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Ingredients: 1 jalapeno; 1 red bell pepper; 14 ounces canned or jarred artichoke hearts; 8 ounces canned jumbo lump crab meat; 2 tablespoons salted butter; 2 tablespoons flour; 1 1/4 cups 2% milk; 1/2 teaspoon salt; 1/4 cup shredded cheese (I used a combination of Parmesan and Gruyere); 3 scallions, sliced; 1 tablespoon fresh lemon juice; chips for dipping, extra cheese for topping