Jalapeño crab and corn dip

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
• 1/2 cup sliced pickled jalapeño chile peppers, drained and chopped
• 1 teaspoon Worcestershire sauce
• 1 teaspoon bottled hot pepper sauce (optional)
• 2 6 to 6.5-ounce cans crabmeat, drained, flaked, and cartilage removed
• 1 cup shredded Monterey Jack cheese (4 ounces)
• 2 tablespoons grated Parmesan cheese
• Scoop-shape or lime-flavor tortilla chips

Directions

1. Preheat oven to 425°F. In a seasoned or generously greased 8- to 9-inch cast-iron skillet heat butter over medium heat until melted. Add corn, sweet pepper, and garlic; cook about 5 minutes or until tender.
2. In a medium bowl combine sour cream, mayonnaise, jalapeño peppers, Worcestershire sauce, and, if desired, hot pepper sauce. Stir in corn mixture, crabmeat, and Monterey Jack cheese. Transfer mixture to the same cast-iron skillet.
3. Sprinkle crab mixture with Parmesan cheese. Bake about 15 minutes or until golden and bubbly around the edge. Serve dip with tortilla chips. Makes 28 servings.

Nutrition Facts (per serving): 74 cal., 6 g Fat, total (2 g sat. fat), 20 mg chol., 2 g carb., 124 mg sodium, 0 g fiber, 1 g sugar, 3 g pro.