This is a great dip to ring in the New Year -- or any time you have a houseful of guests.

3 tablespoons butter
1 red bell pepper, finely cohpped
1 package (12 ounces) chopped frozen broccoli, thawed
2 tablespoons flour
1 1/4 cups half-and-half
3 green onions, thinly sliced
1/2 cup grated Parmesan
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon celery salt
3/4 pound jumbo lump crab meat, picked over
Toasted baguette slices

Preheat oven to 375 degrees. Butter a 1 1/2-quart shallow baking dish.

Melt 1 tablespoon butter in a medium saucepan over medium heat. Add bell pepper. Cook until softened, about 5 minutes. Stir in broccoli. Transfer to a bowl.

Melt remaining 2 tablespoons butter in the same saucepan over medium heat. Add flour. Cook, stirring constantly, to form a paste, about 3 minutes. Gradually stir in half-and-half, whisking constantly. Bring to a boil, whisking. Reduce heat and simmer until thickened, about 3 minutes. Remove from heat. Stir in broccoli mixture, green onions, 1/3 cup Parmesan, lemon juice and celery salt. Gently stir in crab.

Transfer mixture to prepared pan. Sprinkle with remaining Parmesan. Bake until bubbling, about 20 to 25 minutes. Serve warm with baguette slices.

PER SERVING: 119 calories; 9 g protein; 5 g carbohydrates; 1 g fiber; 7 g fat (4 g saturated); 45 mg cholesterol; 206 mg sodium