This Roasted Corn and Pepper Crab Dip recipe is so good and so easy. Definitely a crowd pleaser.
I really love crab! Even though, sometimes it’s hard for me to find ways how to prepare it. I think that when it’s not cooked in the right way, you know using the right combination of ingredients and spices, it may have a slightly weird taste. But this Roasted Corn and Pepper Crab Dip recipe is perfect!
Not to sound bossy at all … but You. Have.To.Try.This.Soon!
Oh my! The tender crab meat, the spicy melted cheese, and the roasted veggies make a mouthwatering combination. I could really eat the whole thing myself.
When I prepared this dish I had the Soccer World Cup on the mind, you know, trying to follow my husband’s instructions about the food I can and cannot serve during the games. If you have no idea what I’m talking about, consult the survival guide to a world cup. This recipe got two-thumbs-up for
his majesty Mr. Picky my husband, and from all the other tasters.
If you have some leftovers, which I doubt, the next day put it on a slice of bread, if you want you can put a little more cheese on top, and bake it until hot and cheese is melted.
If you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!
- 1 cup frozen whole kernel corn, thawed
- 1 cup red sweet pepper, chopped
- 2 teaspoons olive oil
- Salt and peper, to taste
- 1 cup natural lump crabmeat, flaked
- 1 cup Monterey Jack cheese with jalapeño, shredded
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup green onions sliced
Preheat oven to 425º F. Cover a shallow baking dish with aluminum foil and lightly coat with nonstick cooking spray; set aside.
In a small bowl combine corn and sweet pepper. Drizzle with olive oil, and season with salt and pepper; toss to coat. Roast, uncovered, about 15 minutes or until vegetables start to brown, stirring occasionally. Remove from oven and let it cool.
Reduce oven temperature to 375º F. Lightly grease a small quiche dish or iron skillet. Set aside.
While the veggies are cooling, in a medium bowl stir together crabmeat, cheese, mayonnaise, sour cream, and green onions. Stir in roasted vegetables. Transfer mixture to prepared dish.
Bake about 20 minutes or until bubbly around edges.
Serve with tortilla or pita chips.
You can prepare this recipe ahead and chill for up to 24 hours.br]
Recipe slightly adapted from[ Better Homes and Garden