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
Soften the cream cheese by bringing it to room temperature, this may take several hours so plan ahead.
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.
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.
To bake, preheat the oven to 375 degrees, and cook for 25 minutes or until golden brown and sizzling on the edges.