Jalapenos take the mildness of corn and crab up a notch and add heat and color to a dip so chunky, its almost a meal in itself.

Ingredients

• 2 tablespoons butter
• 1 cup frozen whole kernel corn
• 1/2 cup chopped red sweet pepper (1 small)
• 1 clove garlic, minced
• 1/2 cup sour cream
• 1/2 cup mayonnaise or salad dressing
• 1/2 cup sliced pickled jalapeno chile peppers, drained and chopped
• 1 teaspoon Worcestershire sauce
• 1 teaspoon bottled hot pepper sauce (optional)
• 2 6 ounce cans crabmeat, drained, flaked, and cartilage removed
• 1 cup shredded Monterey Jack cheese (4 ounces)
• 2 tablespoons grated Parmesan cheese
• Blue corn chips

Preparation

1. In a medium skillet heat butter over medium heat until melted.
2. Add frozen corn, sweet pepper, and garlic; cook and stir for about 5 minutes or until tender.
3. In a medium bowl combine sour cream, mayonnaise, jalapeno peppers, Worcestershire sauce, and, if desired, hot pepper sauce.
4. Stir in corn mixture, crabmeat, and Monterey Jack cheese.
5. Transfer crab mixture to a 1-1/2-quart slow cooker.
6. Cover and cook on low-heat setting for about 1-1/2 to 2 hours or until heated through.
7. Sprinkle with Parmesan cheese. Serve with blue corn chips.