Warm Crab Dip - cooking recipe

Ingredients

8 oz. sour cream
3 (6 oz.) cans lump crab meat, drained
1/2 c. Parmesan cheese
salt and pepper to taste
paprika (to color)
1 lb. cream cheese
1/2 c. liquid from jar of pickled jalapeno chiles
4 to 8 pickled jalapeno chiles, stemmed and sliced
2 (14 oz.) cans artichoke hearts in water, drained and quartered

Preparation

Combine cream cheese, jalapeno liquid and jalapenos in medium-heavy pan over low heat.
Cook until cheese melts.
Stir in artichoke hearts and sour cream.
Stir often until mixture is hot. Stir in crab and Parmesan cheese.
Add salt and pepper and cook until mixture just simmers (do not boil).
Serve hot with tortilla chips.