Southern Lights Bistro: Spicy Cheese Dip & Crab and Artichoke Dip

10:15 AM, Jan 19, 2014   |    comments
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Spicy Cheese Dip


1 Cup Milk

1/4 # Cheddar

1/4 # Monterey Jack

1/4 # Cream Cheese

1/2 Cup Diced Green Chile or Jalapeno


Combine all ingredients in a medium sauce pan over low heat. Whisk together often to keep from sticking. Makes 3 Cups

Crab and Artichoke Dip


1 lb crab meat (lump or jumbo preferred)

1 lb cream cheese (soft)

1 cup sour cream

1 cup quartered artichoke hearts

2 large eggs

1 tsp fresh chopped garlic

Pinch of salt & pepper


Step #1

Soften the cream cheese by bringing it to room temperature, this may take several hours so plan ahead.

Step #2

Clean the crab meat thoroughly, it will have little bits of shell that are sometimes clear. It may take 20 minutes to pick through a pound.

Step #3

In a food processor blend the cream cheese, sour cream, eggs, garlic, salt and pepper until smooth. Move to mixing bowl to fold in artichoke hearts and crab meat. Place in a 9x9 casserole dish.

Step #4

To bake, preheat the oven to 375 degrees, and cook for 25 minutes or until golden brown and sizzling on the edges.

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