Christmas is just barely behind us, but it is time to start planning for the next event! We’re jumping into a new year in just a few days. It is hard to believe we will be in the year 2018 in under a week. We hope to get it off to a great start!
Whether we are out at a party on New Year’s Eve or ringing in the new year with a low-key evening at home, there are two things we will be having – some amazing appetizers and a cocktail. Today’s recipe is the appetizer.
This spiced-up version of a crab dip makes enough dip to feed a crowd. (Or a slightly smaller bunch of appetizer-loving foodies!) The corn & red pepper lend some sweetness to the spice of the Pepper Jack cheese & jalapenos. The creaminess comes from a mix of sour cream and Greek yogurt. Enjoy!
Jalapeno, Corn & Crab Dip
Jalapeno, Crab & Corn Dip (adapted from bhg.com) Makes 4 cups
Ingredients:
- 2 tablespoons butter
- 1 cup whole kernel corn
- 1/2 cup chopped red sweet pepper (1 small)
- 1 clove garlic, minced
- 1/2 cup sour cream
- 1/2 cup Greek yogurt
- 2 – 3 jalapeno chile peppers, seeded & chopped
- 1 teaspoon Worcestershire sauce
- 2 6- to 6.5-ounce cans crab meat, drained, flaked, and cartilage removed
- 1 cup (4 ounces) Pepper Jack cheese, shredded
- 2 tablespoons grated Parmesan cheese
- blue corn chips or crackers for serving
Directions:
In a medium skillet, heat the butter over medium heat until it is melted. Add the corn, sweet pepper, jalapenos and garlic to the pan. Cook and stir for about 5 minutes or until everything is tender.
Saute the corn, peppers & garlic in the butter.
In a medium bowl combine the sour cream, yogurt, crab meat, and Worcestershire sauce.
Combine the sour cream, yogurt, cheese, and Worcestershire with the crab meat.
Stir the corn mixture in with the crab meat and Pepper Jack cheese mixture. Transfer the dip to a 1-1/2-quart slow cooker.
Add the corn mixture to the crab mixture.
Cover and cook the dip on low-heat setting for 1-1/2 to 2 hours or until it is heated through. Transfer the dip to a serving bowl and sprinkle it with the Parmesan cheese. Serve the dip with blue corn chips or crackers.
Serve the dip with crackers or blue corn chips.
We’re gearing up for a great 2018! ~Linda
Jalapeno, Crab & Corn Dip (adapted from bhg.com) Makes 4 cups
Ingredients:
- 2 tablespoons butter
- 1 cup whole kernel corn
- 1/2 cup chopped red sweet pepper (1 small)
- 1 clove garlic, minced
- 1/2 cup sour cream
- 1/2 cup Greek yogurt
- 2 – 3 jalapeno chile peppers, seeded & chopped
- 1 teaspoon Worcestershire sauce
- 2 6- to 6.5-ounce cans crab meat, drained, flaked, and cartilage removed
- 1 cup (4 ounces) Pepper Jack cheese, shredded
- 2 tablespoons grated Parmesan cheese
- blue corn chips or crackers for serving
Directions:
In a medium skillet, heat the butter over medium heat until it is melted. Add the corn, sweet pepper, jalapenos and garlic to the pan. Cook and stir for about 5 minutes or until everything is tender.
In a medium bowl combine the sour cream, yogurt, crab meat, and Worcestershire sauce. Stir the corn mixture in with the crab meat and Pepper Jack cheese mixture. Transfer the dip to a 1-1/2-quart slow cooker.
Cover and cook the dip on low-heat setting for 1-1/2 to 2 hours or until it is heated through. Transfer the dip to a serving bowl and sprinkle it with the Parmesan cheese. Serve the dip with blue corn chips or crackers.