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Jalapeno, Crab, and Corn Dip

Makes: 32 servings
Serving size: 2 tablespoons

Prep 30 mins Slow Cook 1 hr 30 mins to 2 hrs (low)

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 (�g) 4,
Cobalamin (Vit. B12) (�g) 0,
sodium (mg) 108,
Potassium (mg) 26,
calcium (mg) 40,
Percent Daily Values are based on a 2,000 calorie diet

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