Baked Jalapeno Grilled Corn and Crab Dip
Recipe: #11590
December 22, 2013
Categories: Dips, Crab meat, Corn, Appetizers, One-Pot Meal, Baby Shower, Christmas, Cinco de Mayo Game/Sports Day, New Years, Potluck, Oven Bake, Gluten-Free, Low Carbohydrate, Spicy, more
"This has been tested and approved by me and will be served again at my upcoming New Years party. I made this with corn on the cob cooked on the grill, if you cannot grill then oven roasting canned, drained or frozen, thawed corn kernels can be used, and this is how you do it -- Prepare a baking pan. In a bowl toss the corn kernels with about 1-2 tablespoons of olive oil. Transfer/spread on baking sheet. Roast in a preheated 425 degree F oven about 20-25 minutes or until the corn starts to brown, stirring occasionally. Remove from oven and let cool -- The complete dip may be prepared and refrigerated up to 24 hours ahead. Serve this dip with tortilla chips and/or toasted baguette-style French or Italian bread slices and/or crackers"
Original is 15 servings
Ingredients
Nutritional
- Serving Size: 1 (103.2 g)
- Calories 113.1
- Total Fat - 5.4 g
- Saturated Fat - 2.4 g
- Cholesterol - 13.2 mg
- Sodium - 364.9 mg
- Total Carbohydrate - 10.6 g
- Dietary Fiber - 1.8 g
- Sugars - 1.2 g
- Protein - 6.9 g
- Calcium - 184.1 mg
- Iron - 0.4 mg
- Vitamin C - 16 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a medium bowl combine all ingredients together until well blended. Transfer mixture to a baking dish. Sprinkle to evenly with Parmesan cheese (at this point you can over with plastic wrap and chill for up to 24 hours -- when ready to bake, remove from fridge and leave out for 30 minutes before baking, remove and discard plastic wrap before baking.
Step 2
Preheat oven to 375 degrees F.
Step 3
Bake about 20 minutes or until bubbly around edges. Serve.
Tips
No special items needed.
0 Reviews
You'll Also Love
