Jalapeños take the mildness of corn and crab up a notch and add heat and color to a dip so chunky, its almost a meal in itself.
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.
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