Jalapeño Crab Dip

Ingredients

• 2 tablespoons butter
• ½ cup frozen whole kernel corn
• ½ cup diced red bell pepper
• ¼ cup fi nely diced red onion
• 1 garlic clove, finely minced
• 1 jalapeño pepper, seeded and finely chopped
• 2 teaspoon all purpose flour
• 1 cup Daisy Sour Cream
• 1 cup shredded Monterey Jack cheese
• ½ 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 ¼ 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.