Crab artichoke dip

By leigh frat • January 16, 2011 • 2 Comments

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Author Notes: I make a lot of dips and this is the most requested. It travels well and can be made ahead of time. If I have the time I like to make it with homemade tortilla chips. I'll cut up and bake corn tortilla with a little oil and salt. - leigh frat

Serves 10

8 ounces crab meat
2 cans artichoke hearts sliced
8 ounces cream cheese room temperature
1/4 cup sour cream
1/2 bunch cilantro finely chopped
1 lime
1 pickled jalapeno finely chopped plus 1 -2 tbs pickling liquid
3 scallions finely chopped
salt and pepper to taste
tortilla chips

Preheat oven to 400.
In a bowl combine the room temperature cream cheese, sour cream, jalapeno, scallions, lime juice, artichoke hearts, cilantro, salt and pepper.
Add one tablespoon of the pickling liquid. I'll keep tasting and adding until I have the heat level I like. I like it when I can taste the heat at the back of my throat. Not too overpowering.
Fold in the crab meat.
Bake 20-25 minutes until heated through and bubbling.
Serve with tortilla chips. Enjoy!