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Skinny Crab and Artichoke Dip with Jalapeño

kept byhawk206

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



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