Skillet Jalapeno Crab and Corn Dip

Serve up something a little spicy at your next party. This hot dip recipe incorporates pickled jalapeno peppers and hot sauce, if you're so inclined, to kick the party off on a spicy note.

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  • Makes: 28 servings
  • Serving Size: 2 tablespoon
  • Prep: 30 mins
  • Bake: 15 mins 425°F

Skillet Jalapeno Crab and Corn Dip

Directions

  1. Preheat oven to 425 degrees F. In a seasoned or generously greased 8- to 9-inch cast-iron skillet heat butter over medium heat until melted. Add corn, sweet pepper, and garlic; cook 5 minutes or until tender.
  2. In a 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 to the cast-iron skillet.
  3. Sprinkle dip with Parmesan cheese. Bake 15 minutes or until golden and bubbly around the edge. Serve with tortilla chips.

From the Test Kitchen

Slow Cooker Directions:

Prepare as directed through Step 2, using any large skillet to cook corn mixture. After transferring crab mixture to the same large skillet, heat through over low heat. Transfer mixture to a greased 1 1/2-quart slow cooker. Cover and cook on low-heat setting for 1 1/2 to 2 hours or until bubbly. Sprinkle with Parmesan cheese. Serve with tortilla chips.

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Nutrition Facts (Skillet Jalapeno Crab and Corn Dip)

  • Per serving:
  • 74 kcal ,
  • 6 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 20 mg chol. ,
  • 124 mg sodium ,
  • 2 g carb. ,
  • 0 g fiber ,
  • 1 g sugar ,
  • 3 g pro.
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