Creamy Crabmeat Corn Dip Sierra Madre - cooking recipe

Ingredients

1/2 cup vidalia onion, finely chopped
1/2 cup red bell pepper, finely chopped
1 garlic clove, minced
1 (4 ounce) can diced green chilies
1/4 cup butter
1 teaspoon cumin
1/2 teaspoon cayenne pepper
2 teaspoons oregano
salt and black pepper
1 lb frozen white creamed corn, thawed
2 tablespoons sherry wine
4 ounces cream cheese, softened
8 ounces jalapeno pepper cheese, shredded
1/4 cup fresh cilantro, chopped
1 tablespoon fresh lime juice
1 lb lump crabmeat

Preparation

Melt butter in large skillet. Add vegetables and cook until soft. Stir in corn and sherry, cook another two minutes. Turn off heat, add cheeses, and stir until melted. Stir in lime juice and cilantro. Add crabmeat last, folding in gently so as not to break up the lumps too much. Serve hot or at room temperature, or even cold!
Serve with scoop-type chips or buttery crackers.