Artichoke Crab Dip


  • 1 pound(s) cream cheese cubed
  • 1/2 cup(s) jalapeno juice
  • 1/2 cup(s) pickled jalapenos
  • 2-14oz can(s) artichoke hearts drained/quartered
  • 8 ounce(s) sour cream
  • 3-6oz can(s) crab meat drained
  • 1/2 cup(s) parmesan cheese grated
  • salt and pepper to taste
  • 1 bag(s) pita bread toasted/triangles


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