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Recipe Ingredients

  • 2Tbs. Butter
  • 1/2 Cup Frozen whole kernel corn
  • 1/2 Cup Cup Diced red bell pepper
  • 1/4 Cup Finely diced red onion
  • 2-3 Garlic cloves, finely minced
  • 1 Jalapeno pepper, seeded and finely chopped
  • 2 Tsp. All purpose flour
  • 10 Ounces Daisy Sour Cream
  • 1 Cup Shredded Sargento Monterey Jack Cheese, plus more for topping
  • 6 oz. Can Lump Crab Meat, Drained
  • 1 Package Wonton wrappers
  • Olive Oil Spray
  • Salt and Pepper

Recipe Directions

  1. 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.
  2. Add the corn; cook for 5 minutes or until thoroughly thawed and heated, stirring occasionally. Reduce the heat to medium.
  3. Add the bell pepper, onion, garlic and jalapeno to the skillet. Cook for 3 to 4 minutes or until tender, stirring occasionally.
  4. Stir the flour into the sour cream; stir into the vegetable mixture. Cook for 1 minute, and then remove from the heat.
  5. Stir in all the remaining ingredients until the cheese is melted.
  6. Spoon into the baking dish; season with salt and pepper and sprinkle with the remaining cheese. Bake for 20 minutes or until bubbly and thoroughly heated.
  7. While dip bakes, slice wonton wrappers in half. Coat with olive oil spray and air fry for 3-5 minutes at 350°.

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