Artichoke Jalapeno Crab Dip

INGREDIENTS

2 – 8 oz blocks of cream cheese, brought to room temperature

1/2 cup Trader Joe’s tartar sauce with dill and jalapeno*

3/4 cup shredded parmesan cheese, 1/4 cup reserved for topping

2 – 15 oz cans quartered artichoke hearts, drained

2 – 12 oz cans of crab meat, drained

1/4 cup chopped nacho jalapenos

5 garlic cloves, minced

1 lemon, juiced

1/2 cup fresh Italian parsley, chopped fine

1 teaspoon ground pepper

fresh baked sourdough bread, broken into bite size pieces

INSTRUCTIONS

Preheat oven to 300 degrees.

Add cream cheese, tartar sauce, 3/4 cup parmesan cheese, garlic, lemon juice, parsley and pepper to a large mixing bowl.  Mix until combined.

To the cheese mixture add the jalapenos, artichoke hearts and crab meat.  Combine all ingredients.

Transfer the dip to a baking dish.  Sprinkle with 1/4 cup reserved parmesan cheese.

Bake for about 30-40 minutes until dip is heated through, ingredients have set and top turns golden brown.

Serve warm with sourdough bread.

*You can substitute mayonnaise for the tartar sauce, but the flavor of the tartar sauce seems to compliment the crab really well.