Spicy Baked Crab Dip

1 tsp olive oil
cup chopped red bell pepper
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese
cup sliced green onions
1 Tbsp Worcestershire sauce
1 Tbsp finely chopped jalapeno peppers
1 teaspoon celery salt
pound crabmeat
1 tsp lemon juice
1/3 cup toasted sliced almonds

Preheat oven to 375

Heat the olive oil in a medium saucepan over medium heat. Stir in the red bell pepper. Cook 5 minutes, or until tender.

In a medium bowl, mix together red bell pepper, artichoke hearts, mayonnaise, Parmesan cheese, green onions, Worcestershire sauce, jalapeno peppers, celery salt, crab meat and lemon juice.

Transfer the mixture to an 8x8 inch baking dish. Sprinkle with almonds. Bake in the preheated oven 30 minutes, or until bubbly and lightly browned.

Serve with tortilla chips or garlic toast