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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)
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 1/2 ounce 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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