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
- 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 until the cheese is melted.
- 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.
- While dip bakes, slice wonton wrappers in half. Coat with olive oil spray and air fry for 3-5 minutes at 350°.
