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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Roasted Corn and Crab Dip

Makes: 10 servings
Serving size: 1/4cup
Prep 25 mins Roast 425°F 20 mins Chill Up to24 hrs Bake 375°F 20 mins
Roasted Corn and Crab Dip
Ingredients
  •  Nonstick cooking spray
  • 1  cup  frozen whole kernel corn, thawed
  • 1  cup  chopped red sweet pepper
  • 2  teaspoons  olive oil
  • 1  cup  cooked crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartilage removed
  • 1  cup  shredded Monterey Jack cheese with jalapeno chile peppers (4 ounces)
  • 1/3  cup  mayonnaise
  • 1/4  cup  sour cream
  • 1/4  cup  sliced green onions (2)
  • 1/4  teaspoon  freshly ground black pepper
  •  Broken tostada shells, toasted baguette-style French bread slices, and/or crackers
Directions

1. Preheat oven to 425 degrees F. Lightly coat a 1-quart quiche dish or shallow baking dish with cooking spray; set aside. In a shallow baking pan combine corn and sweet pepper. Drizzle with olive oil; toss to coat. Roast, uncovered, about 20 minutes or until vegetables start to brown, stirring occasionally. Remove from oven and let cool.

2. Meanwhile, in a medium bowl stir together crabmeat, cheese, mayonnaise, sour cream, green onions, and black pepper. Stir in roasted vegetables. Transfer mixture to prepared dish. (To serve today, omit Step 3 and continue as directed in Step 4.)

3. Cover with plastic wrap; chill for up to 24 hours.

4. Preheat oven to 375 degrees F. If chilled, remove plastic wrap. Bake about 20 minutes or until bubbly around edges. Serve with toasted broken tostada shells, baguette slices and/or crackers.

Nutrition Facts (Roasted Corn and Crab Dip)
  • Servings Per Recipe 10,
  • cal. (kcal) 151,
  • Fat, total (g) 12,
  • chol. (mg) 29,
  • sat. fat (g) 4,
  • carb. (g) 5,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 1,
  • sugar (g) 1,
  • pro. (g) 7,
  • vit. A (IU) 729,
  • vit. C (mg) 21,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 2,
  • sodium (mg) 180,
  • Potassium (mg) 150,
  • calcium (mg) 101,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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