Sunday, September 21, 2014

Jalapeno, Crab, and Corn Dip Crockpot Recipe

Jalapeno, Crab, and Corn Dip Crockpot Recipe

Ingredients needed:

* 2 tablespoons of butter
* 1 cup of frozen whole kernel corn
* 1/2 cup of chopped red sweet pepper (1 small)
* 1 clove of garlic, minced
* 1/2 cup of sour cream
* 1/2 cup of mayonnaise or salad dressing
* 1/2 cup of sliced pickled jalapeno chile peppers, drained and chopped
* 1 teaspoon of Worcestershire sauce
* 1 teaspoon of bottled hot pepper sauce (optional)
* 2 cans of crabmeat, drained, flaked, and cartilage removed (6 ounce cans)
* 1 cup of shredded Monterey Jack cheese
* 2 tablespoons of grated Parmesan cheese
* Blue corn chips

Preparation steps:

* In a medium skillet, heat butter over medium heat until melted. Add frozen corn, sweet pepper, and garlic; cook and stir about 5 minutes or until tender.
* In a medium bowl, combine the sour cream, mayonnaise, jalapeno peppers, Worcestershire sauce, and if desired, hot pepper sauce. Stir in corn mixture, crabmeat, and Monterey Jack cheese. Transfer the crab mixture to a small crockpot.
* Cover and cook on low for 2 hours or until heated through. Sprinkle with Parmesan cheese.
* Serve dip with blue corn chips.

(Serves 32)

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