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Ingredients

• 1/4 cup olive oil
• 2 tablespoons unsalted butter
• 3/4 cup diced white or yellow onion, cut into 1/8-inch dice
• 1 1/2 tablespoon minced garlic
• 2 med Jalapeño peppers scraped and de-seeded, diced fine
• 1/2 cup all-purpose flour
• 1 1/2 cup chicken stock (preferable homemade)
• 1 1/2 cup heavy cream
• 1 cup freshly grated parmesan cheese
• 2 tablespoons dehydrated chicken stock base or crumbled bouillon cubes
• 1 1/2 tablespoon freshly squeezed lemon juice
• 1 teaspoon sugar
• 3/4 cup sour cream
• 12 ounces frozen chopped spinach, defrosted, drained, wrung out by hand,
• 6 ounces canned artichoke bottoms, drained and cut into 1/8-inch slices
• 6 ounce can of Bumblebee pink crab meat, drained
• 4.5 ounce canned Old El Paso Chopped green chiles
• 1 cup finely shredded monterey jack cheese
• 1 teaspoon Cholula chipotle hot sauce or to taste
• Blue and white corn tortilla chips

Description

A Rich And Creamy Cheese Dip With Spinach And Artichokes With The Kick Of Green Chilies And Jalapeño Peppers What Could Be Better …Yea! Your Right! Some CRAB!! All Blended Together Into A Creamy Decedent Blend That Will Keep You By The Serving Bowl …

Group Recipes