Jalapeno, Crab, and Corn Dip

By mrshermes2002

Ingredients

• 2 tablespoons butter
• 1 cup frozen whole kernel corn
• 1/2 cup chopped red sweet pepper (1 small)
• 1 clove garlic, minced
• 1/2 cup sour cream
• 1/2 cup mayonnaise or salad dressing
• 1/2 cup sliced pickled jalapeno chile peppers, drained and chopped
• 1 teaspoon Worcestershire sauce
• 1 teaspoon bottled hot pepper sauce (optional)
• 2 6 ounce cans crabmeat, drained, flaked, and cartilage removed
• 1 cup shredded Monterey Jack cheese (4 ounces)
• 2 tablespoons grated Parmesan cheese
• Blue corn chips

Details

Servings 32
Preparation time 30mins
Cooking time 30mins
Adapted from bhg.com

Preparation

Step 1

In a medium skillet heat butter over medium heat until melted. Add frozen corn, sweet pepper, and garlic; cook and stir for about 5 minutes or until tender.

In a medium bowl combine sour cream, mayonnaise, jalapeno peppers, Worcestershire sauce, and, if desired, hot pepper sauce. Stir in corn mixture, crabmeat, and Monterey Jack cheese. Transfer crab mixture to a 1-1/2-quart slow cooker.

Cover and cook on low-heat setting for about 1-1/2 to 2 hours or until heated through. Sprinkle with Parmesan cheese. Serve with blue corn chips.