Crab Artichoke Dip

• 8 ounces crab meat
• 2 cans artichoke hearts sliced
• 8 ounces cream cheese room temperature
• 1/4 cup sour cream
• 1/2 bunch cilantro finely chopped
• 1 lime
• 1 pickled jalapeno finely chopped plus 1 -2 tbs pickling liquid
• 3 scallions finely chopped
• salt and pepper to taste
• tortilla chips

1. Preheat oven to 400.
2. In a bowl combine the room temperature cream cheese, sour cream, jalapeno, scallions, lime juice, artichoke hearts, cilantro, salt and pepper.
3. Add one tablespoon of the pickling liquid. I'll keep tasting and adding until I have the heat level I like. I like it when I can taste the heat at the back of my throat. Not too overpowering.
4. Fold in the crab meat.
5. Bake 20-25 minutes until heated through and bubbling.
6. Serve with tortilla chips. Enjoy!

crab meat, cream cheese, sour cream, cilantro, lime, liquid, salt, tortilla chips

Taken from food52.com/recipes/8894-crab-artichoke-dip (may not work)