Hot Crab-Artichoke Dip

In a medium skillet, cook sweet pepper in hot butter over medium heat until tender. Remove from heat.

In a large bowl, combine sweet pepper mixture, artichoke hearts, 3/4 cup Parmesan cheese, drained crabmeat, mayonnaise, sour cream, lemon juice, hot pepper sauce, onion powder, salt and black pepper. Turn the mixture into an 8-inch quiche dish or 9-inch pie plate, spreading evenly. Sprinkle with parsley and 2 tablespoons Parmesan cheese.

Bake, uncovered, in a 350 degree F oven for 15 to 20 minutes or until heated through. Serve with pita wedges, crackers, or assorted vegetables.