Spicy Jalapeno Crab Dip
I spent the weekend representing Kernel Season’s at the BlogHer Food conference in Miami. As I mentioned last week, Miami had big shoes to fill in my mind after last year’s fun in Austin.
Well, in short, Miami totally delivered. I’ll share more about the ins-and-outs of the conference later this week but I had to share a little more about Kernel Season’s and all of the popcorn & seasoning fun we had.
Kernel Season’s sent me a generous supply of product samples & coupons to share with other conference attendees. Shortly after arriving (starved) on Wednesday, Erin and I ran over to the nearby Publix and right when we walked in I eyed a large display of popcorn so I had to grab some for hotel room snacks, with which we savored a couple of the popcorn samples ourselves with Megan, Lauren, Meagan and Katie.
And of course, we shared plenty with our fellow bloggers too!
You all know that popcorn is my #1 favorite snack so it only made sense to share some at the conference. Decompressing back at the hotel room wouldn’t have been the same without some white cheddar popcorn…along with some wine, of course!
But if I can’t have popcorn, then I want a dip. And this one might very well be my new favorite. It’s hot – both spicy and temperature-hot and I could have eaten all of it all to myself! The crab adds amazing flavor and gives the perfect balance of sweetness to the spicy jalapeno. And of course, I threw in some of Kernel Season’s Cheesy Jalapeno Seasoning!
Spicy Jalapeno Crab Dip
Yield: 8-10 servings
Total Time: 20 min
Creamy & spicy & cheesy jalapeno dip stuffed with crab!
8 ounces softened cream cheese
1/2 cup mayonnaise
4 ounces Monterrey jack cheese, shredded
1/4 cup freshly, finely chopped jalapenos
6 ounces crab meat
1 1/2 tsp. Kernel Season's Cheesy Jalapeno Seasoning
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. black pepper
1/8 tsp. cayenne pepper
Preheat the oven to 350 degrees.
Mix all ingredients together in a large bowl until well-combined & fully distributed. Transfer the mixture to two small (I used two 5-inch cast iron pans) or to one medium baking dish.
Bake for about 10 minutes, until heated through, and then broil for an additional 2-3 minutes until the top is golden brown. Serve immediately with crackers, tortilla chips, veggies and/or pita bread.
Kernel Seasons graciously sponsored my trip to BlogHer Food in Miami. I have developed this recipe in partnership with Kernel Season’s. All opinions are my own. Thank you for supporting brands who support Bake Your Day.