Roasted Corn and Pepper Crab Dip |

Roasted Corn and Pepper Crab Dip

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 -6


  • 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


  1. Preheat oven to 425º F. Cover a shallow baking dish with aluminum foil and lightly coat with nonstick cooking spray; set aside.
  2. 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.
  3. Reduce oven temperature to 375º F. Lightly grease a small quiche dish or iron skillet. Set aside.
  4. 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.
  5. Bake about 20 minutes or until bubbly around edges.
  6. Serve with tortilla or pita chips.

Recipe Notes

You can prepare this recipe ahead and chill for up to 24]
Recipe slightly adapted from[ Better Homes and Garden