Artichoke & Jalapeno Crab Dip
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
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
white meat free
gluten free
red meat free
contains fish
contains dairy
pescatarian
- 1 cup mayonnaise
- tortilla chips
- 1 package (8 ounces) cream cheese softened
- 1 can (6 ounces) lump crabmeat drained
- 3/4 cup grated parmesan cheese
- 1 jar (7-1/2 ounces) marinated quartered artichoke hear
- 1 can (4 ounces) diced jalapeno peppers drained
- Carbohydrate 10.1923250047963 g
- Cholesterol 29.2500000282644 mg
- Fat 23.9320875201048 g
- Fiber 0.38899998759335 g
- Protein 4.46822500489858 g
- Saturated Fat 4.79430875460275 g
- Serving Size 1 1 cups. (76g)
- Sodium 641.213750586894 mg
- Sugar 9.80332501720293 g
- Trans Fat 17.0253537643615 g
- Calories 275 calories
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 350degrees until heated through, 25-30 minutes. Serve warm with tortilla chips.
