JALAPEñO, CRAB, & CORN DIP RECIPE - (4.6/5)

Jalapeño, Crab, & Corn Dip Recipe - (4.6/5) image

Provided by á-174535

Number Of Ingredients 13

2 tablespoons butter
1 cup frozen whole kernel corn
1/2 cup red sweet pepper, chopped (1 small)
1 clove garlic, minced
1/2 cup sour cream
1/2 cup mayonnaise or salad dressing
1/2 cup sliced pickled jaalapeño 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 Monterey Jack cheese, shredded (4-ounces)
2 tablespoons Parmesan cheese, grated
Blue corn chips

Steps:

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, jalapeño 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.