Jalapeno Crab Dip

Prep Time: 20 Minutes

Time to Table: 40 Minutes

Serves: 11 (4 tablespoons per serving)


  • 2 tablespoons butter
  • 1/2 cup frozen whole kernel corn
  • 1/2 cup diced red bell pepper
  • 1/4 cup finely diced red onion
  • 1 garlic clove, finely minced
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 teaspoon all purpose flour
  • 1 cup Daisy Sour Cream
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup shredded Asiago cheese
  • 6 ounce can lump crab meat, drained


Heat the oven to 350 degrees. Spray a 1-quart baking dish with cooking spray. In a 10-inch nonstick skillet, heat the butter over medium-high heat. Add the corn; cook for 5 minutes or until thoroughly thawed and heated, stirring occasionally. Reduce the heat to medium. Add the bell pepper, onion, garlic and jalapeno to the skillet. Cook for 3 to 4 minutes or until tender, stirring occasionally. Stir the flour into the sour cream; stir into the vegetable mixture. Cook for 1 minute, and then remove from the heat. Stir in all the remaining ingredients except 1/4 cup of the Asiago cheese. Stir until the cheese is melted. Spoon into the baking dish; sprinkle with the remaining Asiago cheese. Bake for 20 minutes or until bubbly and thoroughly heated. Serve with your favorite crackers, crostini or baguette slices.