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
Ingredients
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8 ounces
crab meat
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2
cans artichoke hearts sliced
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8 ounces
cream cheese room temperature
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1/4 cup
sour cream
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1/2 bunch
cilantro finely chopped
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1
lime
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1
pickled jalapeno finely chopped plus 1 -2 tbs pickling liquid
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3
scallions finely chopped
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salt and pepper to taste
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tortilla chips
Directions
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Preheat oven to 400.
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In a bowl combine the room temperature cream cheese, sour cream, jalapeno, scallions, lime juice, artichoke hearts, cilantro, salt and pepper.
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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.
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Fold in the crab meat.
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Bake 20-25 minutes until heated through and bubbling.
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Serve with tortilla chips. Enjoy!
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