Warm Crab Dip

Name: Warm Crab Dip
Ingredients: 8 oz. sour cream; 3 (6 oz.) cans lump crab meat, drained; 1/2 c. Parmesan cheese; salt and pepper to taste; paprika (to color); 1 lb. cream cheese; 1/2 c. liquid from jar of pickled jalapeno chiles; 4 to 8 pickled jalapeno chiles, stemmed and sliced; 2 (14 oz.) cans artichoke hearts in water, drained and quartered

9 ingredients

6 steps

Ingredients

8 oz. sour cream
3 (6 oz.) cans lump crab meat, drained
1/2 c. Parmesan cheese
salt and pepper to taste
paprika (to color)
1 lb. cream cheese
1/2 c. liquid from jar of pickled jalapeno chiles
4 to 8 pickled jalapeno chiles, stemmed and sliced
2 (14 oz.) cans artichoke hearts in water, drained and quartered

Directions

1

Combine cream cheese, jalapeno liquid and jalapenos in medium-heavy pan over low heat.
2

Cook until cheese melts.
3

Stir in artichoke hearts and sour cream.
4

Stir often until mixture is hot. Stir in crab and Parmesan cheese.
5

Add salt and pepper and cook until mixture just simmers (do not boil).
6

Serve hot with tortilla chips.