Jalapeno Crab Dip
Prep Time
20mins
Time to Table
40mins
Servings
11 (4 tablespoons per serving)
Ingredients
- 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
Ingredients
- 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
Directions
- 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.
- Calories:187
- Cholesterol:63
- Protein:8
- Sodium:265
- Total Carbohydrate:4
- Total Fat:14
