Baked Jalapeno Grilled Corn and Crab Dip
Created by KittenCal on December 22, 2013
- Servings: 15
- Prep Time: 20m
- Cook Time: 20m
- Recipe #11590
Ingredients
- 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
How to Make
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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.
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Step 2: Preheat oven to 375 degrees F.
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Step 3: Bake about 20 minutes or until bubbly around edges. Serve.
Nutritional Facts
- 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