Ingredients Jump to Instructions ↓

  1. 1/4 cup olive oil

  2. 2 tablespoons unsalted butter

  3. 3/4 cup diced white or yellow onion , cut into 1/8-inch dice

  4. 1 1/2 tablespoon minced garlic

  5. 2 med Jalapeño peppers scraped and de-seeded, diced fine

  6. 1/2 cup all-purpose flour

  7. 1 1/2 cup chicken stock (preferable homemade)

  8. 1 1/2 cup heavy cream

  9. 1 cup freshly grated parmesan cheese

  10. 2 tablespoons dehydrated chicken stock base or crumbled bouillon cubes

  11. 1 1/2 tablespoon freshly squeezed lemon juice

  12. 1 teaspoon sugar

  13. 3/4 cup sour cream

  14. 12 ounces frozen chopped spinach , defrosted, drained, wrung out by hand,

  15. 6 ounces canned artichoke bottoms, drained and cut into 1/8-inch slices

  16. 6 ounce can of Bumblebee pink crab meat, drained

  17. 4 1/2 ounce canned Old El Paso Chopped green chiles

  18. 1 cup finely shredded monterey jack cheese

  19. 1 teaspoon Cholula chipotle hot sauce or to taste

  20. Blue and white corn tortilla chips

Instructions Jump to Ingredients ↑

  1. In a large saucepan, warm the olive oil and butter together over medium heat. When the butter has melted, add the onions, green chiles and Jalapeño peppers, cook stirring occasionally until the onions have wilted about 3 to 4 minutes. Stir in the garlic and cook 2 to 3 minutes longer, stirring frequently and stopping before the onion and garlic brown.

  2. Sprinkle in the flour and continue cooking, stirring continuously until the mixture turns a golden-blond color, about 10 to 15 minutes. Then, whisking continuously, slowly pour in the chicken stock until it is smoothly incorporated, when the mixture begins to simmer stir in the cream, let it return to a simmer. Remove from the heat and add the Parmesan cheese and the chicken base or the bouillon cubes along with the lemon juice and sugar stir until thoroughly blended.

  3. Add the sour cream, spinach, artichoke bottoms, Crab meat, Monterey Jack cheese and hot sauce and stir until the ingredients are thoroughly combined and the cheese has melted. Transfer to a warmed serving bowl or a small crock pot on low and serve immediately, or if you would like a browned crust place in a pryex dish and bake at 375 degrees till the top browns, accompanied by the blue and white corn tortilla chips.

  4. Try serving it with wedges of fresh-baked Parmesan crusted focaccia bread in place of the tortilla chips.


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