JALAPENO, CRAB, AND CORN DIP

2 tbsp butter

1 cup frozen whole kernel corn

1/2 cup chopped red sweet pepper

1 garlic clove, minced

1/2 cup sour cream

1/2 cup olive oil mayonnaise

1/2 cup sliced pickled jalapeno chile peppers, drained and chopped

1 tsp Worcestershire sauce

1 tsp hot pepper sauce, optional

2 (6-to 6.5-oz) cans crabmeat, drained, flaked, and cartilage removed

1 cup shredded Monterey Jack cheese

2 tbsp grated Parmesan cheese

Corn chips for serving

In a medium skillet heat butter over medium heat until melted. Add corn sweet pepper and garlic. Cook, stirring, about 5 minutes until tender.

In a bowl, stir together the sour cream, mayonnaise, jalapeno peppers, Worcestershire sauce and hot pepper sauce. Stir in the corn mixture, crabmeat, and Monterey Jack cheese.

Transfer crab mixture to a 1 1/2-quart slow cooker. Cover and cook on low 1 1/2 to 2 hours or until heated through. Sprinkle with Parmesan cheese and serve with the corn chips.

Yield: 16 servings

recipe and photo slow cooker favorites volume 4