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Baked Jalapeno Grilled Corn and Crab Dip

Here's how you make Baked Jalapeno Grilled Corn and Crab Dip
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  • Servings: 15
  • Prep: 20m
  • Cook: 20m
    • The following recipe serves 15 people.

Ingredients

The ingredients are:
  • 2 cups whole kernel corn (grilled on the cobs then kernels removed then cooled)
  • 1/2 cup roasted red peppers, chopped (from a jar, or can use more)
  • 2 cups cooked crabmeat, finely chopped (or one 6-ounce can crabmeat, drained, flaked, and cartilage removed)
  • 8 ounces Monterey Jack cheese, shredded
  • 2/3 cup mayonnaise (Hellman's mayo, not salad dressing)
  • 1/2 cup sour cream
  • 1 garlic clove, minced
  • 3 to 4 green onions, chopped
  • 1 jalapeno pepper (seeded and fine diced)
  • 1/4 teaspoon freshly ground black pepper
  • Tabasco hot sauce (optional and to taste)
  • 1/3 cup Parmesan cheese, grated
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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