- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 12 Servings
Ingredients
18 oz. bag Mission® Tortilla Strips Chips
2 tbsp. Butter
1/2 cup Yellow onion, minced
1 each Jalapeno pepper, minced
8 oz. Cream cheese, softened
1/3 cup Mayonnaise
1/3 cup Sour cream
8 oz. Lump crab meat, canned, drained
1 tsp. Salt
1 tsp. Chili powder
1/4 tsp. Ground cumin
1 tsp. Mexican hot sauce
2 tbsp. Cilantro, chopped
1 cup, divided Cheddar cheese, grated
2 tsp. Fresh lime juice
As needed Vegetable oil
Directions
- 1. Pre-heat oven to 350°F. Lightly oil a shallow 1½ quart casserole dish. 2. In a medium skillet over low heat, melt the butter. Add the onion and jalapeno and saute for 5 minutes, stirring often. Remove from heat and set aside. 3. In a separate bowl, using an electric mixer, place the cream cheese, mayonnaise, and sour cream and blend together until smooth. Using a spatula, fold in the crab meat, salt, chili powder, cumin, hot sauce, cilantro, lime juice and ½ cup of cheddar cheese. Fold in the onions and jalapeno. 4. Transfer the dip to the prepared baking dish. Sprinkle with the remaining ½ cup cheddar cheese and bake uncovered for 20-25 minutes until heated through and bubbly. Top with cilantro and serve warm with tortilla chips.
Cook’s Note
Use as a filling for enchiladas, or as a filling on a build your own taco bar!
