American•indulgent
Roasted Corn and Crab Dip
Hot cream cheese dip with roasted corn and crab.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
10
- 175 g 1 cup frozen corn
- 2 tsp olive oil
- 135 g 1 cup crab meat (chopped)
- 1 marinated red pepper (from a jar, chopped)
- 4 green onions (sliced)
- 175 g 2/3 cup cream cheese
- 85 g 1/3 cup mayonnaise (I used low fat)
- 120 g 1 cup mature/aged cheddar (or your favourite cheese, grated)
- black pepper to taste
Instructions
- 1
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.
- 2
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.
- 3
Return to the same shallow dish in which you roasted corn and bake for 20 minutes at 400F/200C until hot and bubbly.
- 4
Serve with crackers or crusty bread.