Recipe courtesy of Park Kerr
Save Recipe Print
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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Chile Con Queso

Recipe courtesy of Ree Drummond

Chile con Queso

Recipe courtesy of Food Network Kitchen

Chile con Queso

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Chile con Queso

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Chile con Queso

Recipe courtesy of La Paz Restaurante and Cantina

Mascarpone Chile con Queso

Recipe courtesy of Janos Wilder

Slow-Cooker Chile Con Queso

Recipe courtesy of Katie Lee

Browse Reviews By Keyword

          Latest Stories