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Jalapeno Crab Dip
Prep Time
20mins
Time to Table
40mins
Servings
11 (4 tablespoons per serving)
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Sour Cream
High Protein
Low Calorie
Low Carb
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 & Directions
Reviews
Nutrition Information
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
Recommendations
Mango Guacamole
Street Corn
Summer Macaroni Salad