Four Cheese Hot Corn and Crab Dip
INGREDIENTS
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3 slices bacon, cooked and crumbled reserve drippings
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4 green onion, thinly sliced
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1 small poblano or jalapeno pepper, diced
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1 small red bell pepper, diced
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1 tsp garlic salt
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1 tsp lemon pepper
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3 cups fresh corn or frozen thawed
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4 oz Chive & Onion cream cheese, softened
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1 cup mayonnaise
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1/2 cup sour cream or plain Greek yogurt
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2 Tbsp Taco seasoning
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1 tsp seafood seasoning
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3 cups finely shredded Borden® Cheese Four Cheese Mexican Cheese shreds, divided
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8 oz jumbo lump crab meat, picked over to remove shells
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1/2 cup fresh Pico de gallo for garnishing (optional)
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