Roasted Corn and Crab Dip
Hot cream cheese dip with roasted corn and crab.
Servings: 10
Ingredients
- 175g/1 cup frozen corn
- 2 tsp This is an affiliate link.olive oil
- 135g/1 cup crab meat chopped
- 1 marinated red pepper from a jar, chopped
- 4 green onions sliced
- 175g/2/3 cup cream cheese
- 85g/1/3 cup mayonnaise I used low fat
- 120g/1 cup mature/aged cheddar or your favourite cheese, grated
- black pepper to taste
Instructions
- In a shallow dish or a skillet combine corn with olive oil and roast in the oven at 400F/200C for 15 minutes, stirring once in a while until corn is slightly charred and caramelised.
- Meanwhile, pick through your crab meat making sure there is no cartilage left. Combine cream cheese and mayonnaise until smooth in a medium bowl. To the same bowl add roasted corn, chopped crab meat, chopped red pepper, sliced onions and shredded cheese. Stir to combine and season with a pinch of freshly ground pepper.
- Return to the same shallow dish in which you roasted corn and bake for 20 minutes at 400F/200C until hot and bubbly.
- Serve with crackers or crusty bread.
Nutrition
Calories: 208kcal | Carbohydrates: 6g | Protein: 7g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 300mg | Potassium: 153mg | Fiber: 1g | Sugar: 1g | Vitamin A: 781IU | Vitamin C: 18mg | Calcium: 113mg | Iron: 1mg