Hot Crab and Corn Dip

Name: Hot Crab and Corn Dip
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: 2 tablespoons unsalted butter, at room temperature; 1 small shallot, chopped; 2 cups frozen fire-roasted corn, thawed; 1 red jalapeno pepper, seeded and chopped; 2 tablespoons sherry or dry white wine; Kosher salt and freshly ground pepper; 8 ounces lump crabmeat, picked through; 1 1/2 cups grated monterey jack cheese (about 6 ounces); 3/4 cup sour cream; 1 cup crushed butter crackers (such as Ritz; about 20 crackers); 1/4 cup grated sharp white cheddar cheese; 2 tablespoons finely chopped fresh chives; 1 teaspoon Old Bay Seasoning

Hot Crab and Corn Dip was pinched from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/hot-crab-and-corn-dip.html" target="_blank">www.foodnetwork.com.</a>

"Get this all-star, easy-to-follow Hot Crab and Corn Dip recipe from Food Network Kitchen..."

INGREDIENTS

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2 tablespoons unsalted butter, at room temperature

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1 small shallot, chopped

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2 cups frozen fire-roasted corn, thawed

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1 red jalapeno pepper, seeded and chopped

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2 tablespoons sherry or dry white wine

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Kosher salt and freshly ground pepper

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8 ounces lump crabmeat, picked through

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1 1/2 cups grated monterey jack cheese (about 6 ounces)

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3/4 cup sour cream

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1 cup crushed butter crackers (such as Ritz; about 20 crackers)

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1/4 cup grated sharp white cheddar cheese

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2 tablespoons finely chopped fresh chives

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1 teaspoon Old Bay Seasoning

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