- make this recipe
- user reviews ()
Jalapeno, Crab, and Corn Dip
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 - 6 1/2ounce cans crabmeat, drained, flaked, and cartilage removed
- 1 cup shredded Monterey Jack cheese (4 ounces)
- 2 tablespoons grated Parmesan cheese
- Blue corn chips
Directions
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.
2. 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.
3. 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.
Nutrition Facts
(Jalapeno, Crab, and Corn Dip)
- Servings Per Recipe 32,
- cal. (kcal) 65,
- Fat, total (g) 5,
- chol. (mg) 18,
- sat. fat (g) 2,
- carb. (g) 2,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 2,
- pro. (g) 3,
- vit. A (IU) 146,
- vit. C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 108,
- Potassium (mg) 26,
- calcium (mg) 40,
- Percent Daily Values are based on a 2,000 calorie diet
Add your review
Top Brands
