Dip

Spicy, Cheesy, and Perfect for Sharing

This Jalapeño Crab Dip is the ultimate party pleaser—whether you’re entertaining guests or just having a cozy night in with family. It’s creamy, cheesy, and a little bit spicy, with sweet corn and tender crab in every bite. Best of all? It’s easy to make ahead and pop in the oven right before serving!

The secret to this rich and decadent dip? Daisy Sour Cream. It adds a tangy, velvety creaminess that brings everything together and balances the heat of the jalapeño perfectly.

• Butter (2 tablespoons): Adds a rich flavor to the dip.
• Frozen Corn (1/2 cup): Picked at the peak of the season, the corn adds a sweet pop of texture and helps balance the heat of the jalapeno.
• Red Bell Pepper (1/2 cup, diced): Crunchy and juicy, with a sweet and mild flavor. Red bell peppers are a bit sweeter than green and add a burst of bright color to the dip.  
• Red Onion (1/4 cup, finely diced): Adds a pop of color and a burst of bold, slightly peppery flavor.
• Garlic (1 clove, finely minced): Offers a warm, aromatic kick that’s pungent and a tad sharp. It pairs wonderfully with peppers and onion.
• Jalapeño (1 seeded and chopped): A fresh pepper with an earthy green bell pepper flavor but with more heat. They add a hint of heat to the dip. If you prefer hotter dips, you can add a bit more, or if you prefer milder dips, you can add only half.

• All-Purpose Flour (2 teaspoons): Acts as a thickening agent, helping the dip reach the perfect consistency and texture. 
• Daisy Sour Cream (1 cup): The secret ingredient in the dip that makes it extra rich, creamy, and decadent, while adding a slightly tangy flavor. It also helps tame the heat of the jalapeno.
• Monterey Jack (1/2 cup, shredded): Adds a bit of flavor and the texture to the dip. It’s a great melting cheese with mild flavor.
• Asiago (1/2 cup, shredded): Similar to Parmesan, but nuttier in flavor and creamier in texture, it adds flavor and body to the dip.
• Lump Crab (6 ounces, drained): Sweet, mild, and briny, it adds a seafood flavor and elegance to the dip.

• Canned corn works in place of frozen—just rinse and drain to reduce salt.
• Use any bell pepper—red, orange, and yellow are sweeter, while green is more earthy.
• Yellow onions offer a milder, slightly sweeter alternative to red.
• Prefer less heat? Swap jalapeño for paprika or go with a milder Fresno pepper.
• Muenster or Colby can replace Monterey Jack; Parmesan or Romano can sub for Asiago.
• Fresh or canned crab both work. Fresh crab is sweeter and more delicate; canned is saltier and more intense.

1. Preheat oven to 350°F. Spray a baking dish with nonstick spray.
2. In a skillet, heat butter over medium-high. Add corn and cook for 5 minutes, stirring occasionally. Reduce heat to medium.
3. Add bell pepper, onion, garlic, and jalapeño. Cook 3–4 minutes, stirring occasionally.
4. In a small bowl, stir flour into sour cream, then stir the mixture into the skillet. Cook for 1 minute, then remove from heat.
5. Stir in Monterey Jack, crab, and all but ¼ cup of the Asiago. Mix until cheese melts.
6. Spoon into prepared dish, sprinkle remaining Asiago on top, and bake for 20 minutes, until bubbly.
7. Serve warm with chips, crackers, or sliced baguette.