ARTICHOKE & JALAPENO CRAB DIP

Artichoke & Jalapeno Crab Dip image

This has always been a great potluck dish-I haven't found anyone yet who hasn't loved it! The rich and creamy crab and artichoke flavors get an extra surprising spike from the jalapenos. -Keely Clary, Spirit Lake, Idaho

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 4 cups.

Number Of Ingredients 7

Previous Next

Ingredients

1 package (8 ounces) cream cheese, softened
1 cup mayonnaise
3/4 cup grated Parmesan cheese
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and chopped
1 can (6 ounces) lump crabmeat, drained
1 can (4 ounces) diced jalapeno peppers, drained
Tortilla chips

Steps:

In a small bowl, beat the cream cheese, mayonnaise and Parmesan cheese until blended. Stir in the artichokes, crab and peppers. Spread into a greased 9-in. pie plate., Bake at 350° until heated through, 25-30 minutes. Serve warm with tortilla chips.

Nutrition Facts : Fat 19 g fat (6 g saturated fat), Cholesterol 33 mg cholesterol, Sodium 273 mg sodium, Carbohydrate 2 g carbohydrate, Fiber 0 fiber, Protein 5 g protein.