Jalapeno Crab Dip

Name: Jalapeno Crab Dip
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 24 servings (1/4 cup each).
Ingredients: 2 tablespoons butter, divided; 1-1/2 cups frozen corn; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 large onion, chopped; 1 small sweet red pepper, chopped; 2 green onions, chopped; 1 to 2 tablespoons chopped seeded jalapeno pepper; 1 garlic clove, minced; 2 cans (6 ounces each) lump crabmeat, drained; 1-1/2 cups shredded pepper jack cheese; 1-1/2 cups Kerrygold shredded cheddar cheese; 1 cup mayonnaise; 1/4 cup chopped pickled jalapeno slices; 1 teaspoon Louisiana-style hot sauce; 1 teaspoon Worcestershire sauce; 2/3 cup grated Parmesan cheese; Tortilla chips

Set this appetizer dip out for a football game, birthday party or even for an elegant holiday get-together. It's so worth the effort! —Erin Conner, Riverside, California

Ingredients

2 tablespoons butter, divided
1-1/2 cups frozen corn
1/2 teaspoon salt
1/2 teaspoon pepper
1 large onion, chopped
1 small sweet red pepper, chopped
2 green onions, chopped
1 to 2 tablespoons chopped seeded jalapeno pepper
1 garlic clove, minced
2 cans (6 ounces each) lump crabmeat, drained
1-1/2 cups shredded pepper jack cheese
1-1/2 cups Kerrygold shredded cheddar cheese
1 cup mayonnaise
1/4 cup chopped pickled jalapeno slices
1 teaspoon Louisiana-style hot sauce
1 teaspoon Worcestershire sauce
2/3 cup grated Parmesan cheese
Tortilla chips

Directions

Preheat oven to 350°. In a large cast-iron or other ovenproof skillet, heat 1 tablespoon butter over medium-high heat. Add corn, salt and pepper; cook and stir until corn is golden brown. Remove from pan.
In same skillet, heat remaining butter over medium-high heat. Add onion and red pepper; cook and stir until onion is tender. Add green onions, fresh jalapeno and garlic; cook 1-2 minutes longer. Remove from heat.
In a large bowl, combine crab, pepper jack cheese, cheddar cheese, mayonnaise, pickled jalapenos, hot sauce and Worcestershire sauce; stir in corn and onion mixture. Transfer to same skillet or a greased 8-in. square baking dish; sprinkle with Parmesan cheese.
Bake, uncovered, 30-35 minutes or until edges are golden brown. Serve with chips.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1/4 cup (calculated without tortilla chips): 172 calories, 14g fat (5g saturated fat), 37mg cholesterol, 359mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 8g protein.