Name: Roasted Corn and Crab Dip
Prep time: 25 min
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 jalapeño chile peppers (4 ounces); ⅓ cup mayonnaise; ¼ cup sour cream; ¼ cup sliced green onions (2); ¼ teaspoon freshly ground black pepper; Broken tostada shells, toasted baguette-style French bread slices, and/or crackers

Directions

Step 1

Preheat oven to 425°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.

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Step 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.)

Step 3

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

Step 4

Preheat oven to 375°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

Per Serving:

151 calories; total fat 12g; saturated fat 4g; polyunsaturated fat 3g; monounsaturated fat 2g; cholesterol 29mg; sodium 180mg; potassium 150mg; carbohydrates 5g; fiber 1g; sugar 1g; protein 7g; trans fatty acid 0g; vitamin a 729IU; vitamin c 21mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 20mcg; vitamin b12 2mcg; calcium 101mg; iron 0mg.

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts