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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 425°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.

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  • In a 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 to the cast-iron skillet.

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  • Sprinkle dip with Parmesan cheese. Bake 15 minutes or until golden and bubbly around the edge. Serve with tortilla chips.

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.

Nutrition Facts

74 calories; 6 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 2 g monounsaturated fat; 20 mg cholesterol; 124 mg sodium. 29 mg potassium; 2 g carbohydrates; 0 g fiber; 1 g sugar; 3 g protein; 0 g trans fatty acid; 194 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 0 mg iron;

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