Posted by unknown on June 30, 2001 at 21:13:36:
In Reply to: ISO: Restaurant Style Chili Con Queso Dip or Hot Cheese Dip posted by nancy in tx on June 30, 2001 at 20:21:12:
From "Top Secret Restaurant Recipes" by Todd Wilbur.
Chili Con Queso with Crab Dip
12 to 14 servings
1 pound light cream cheese, cut into chunks
1/4 cup liquid from jar of pickled jalapeno chilies (see note)
2 pickled jalapeno chilies, stemmed, seeded and chopped
8 ounces sour cream
2 (14-ounce) cans artichoke hearts, drained well, coarsely chopped
12 ounces fresh crab meat or 2 (6-ounce) cans crab meat, drained and flaked
1 tablespoon lime juice
2 tablespoons minced cilantro
Tortilla chips
1. In a heavy saucepan, combine the cream cheese, jalapeno liquid and chilies. Place over medium-low heat and whisk occasionally until the cheese is melted.
2. Stir in the sour cream, artichoke hearts, crab meat, lime juice and cilantro. Heat through on low heat just until hot. Stir often.
3. Transfer to a chafing dish and serve with tortilla chips.
Note: If you don't like hot flavors, this dip would also be good without the pickled jalapeno liquid and chilies. Substitute 1/2 teaspoon Worchestershire sauce and 1 teaspoon dried dill weed. Substitute minced parsley for the cilantro. Serve with potato chips instead of tortilla chips.
Data per 1 of 14 servings (dip only)
Calories 131
Protein 10g
Fat 9g
Carbohydrates 5g
Sodium 424mg
Saturated fat 5g
Monounsaturated fat 3g
Polyunsaturated fat 0g
Cholesterol 47mg