Shelly's Recipe

CHILE CON QUESO WITH CRAB

Category: Dips - Hot

1 lb cream cheese, cut into chunks
1/4 cup liquid from jar of pickled jalapeno chilies
2 pickled jalapeno chilies, stemmed, seeded and chopped
2 (14 oz cans) artichoke hearts, drained well
8 oz sour cream
12 oz fresh crab meat or 2 (6 oz) cans crab meat, drained and flaked
1 tbsp lime juice
2 tbsp minced cilantro
Tortilla chips

In a heavy saucepan, combine first 3 ingredients and place over low heat and whisk occasionally until cheese is melted. Coarsely chop artichokes. Stir into cheese mixture with remaining ingredients. Heat on low just until hot. Stir often. Transfer to chafing dish and serve with tortilla chips.

Note: For a milder flavor, omit the jalapeno liquid and chilies. Substitute 1/2 tsp Worcestershire sauce and 1 tsp dried dill weed. Substitute minced parsley for cilantro and serve with potato chips instead of tortilla chips. Serves 12-14