Recipe courtesy of Park Kerr
Level:
Easy

Ingredients

Directions

In a medium heavy pan over low heat, combine the cream cheese, jalapeno liquid, and pickled jalapenos and cook, stirring occasionally, until the cheese has just melted. Stir in the artichoke hearts and sour cream and continue to cook, stirring often, until the mixture is hot. Stir in the crabmeat and Parmesan cheese, add salt and freshly ground pepper to taste, and cook until the mixture just simmers (do not boil). Transfer to a chafing dish over a warming burner and serve with toasted pita bread triangles.

IDEAS YOU'LL LOVE

Arroz con Pollo

Recipe courtesy of Ingrid Hoffmann

Shredded Chicken and Tomatillo Tacos with Queso Fresco

Recipe courtesy of Bobby Flay

Chile con Queso

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Chile con Queso

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Mascarpone Chile con Queso

Recipe courtesy of Janos Wilder

Chile con Queso

Recipe courtesy of Food Network Kitchen

Chile Con Queso

Recipe courtesy of Ree Drummond

Chile con Queso

Recipe courtesy of La Paz Restaurante and Cantina

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking