Hot Corn and Crab Dip

I love a great appetizer. It’s even better if I can make it ahead and have them in the freezer, ready for guests. This Hot Corn and Crab Dip is a creamy, cheesy, and flavorful appetizer perfect for any gathering!

This dip is a great addition to any party or gathering. It’s cheesy with a bit of a bite from the green chilies. You can adjust the spice level if you want or leave the green chilies out completely.

Don’t just take my word for it; here’s what one club member said about this recipe:

Ohhhh so good! So good with chips or crackers… – Rene

You’ll find more recipes just like this inside the Freezer Meals 101 Club. Not only will we help you set up your meal plans, shopping lists, and freezer bag labels, but you can also join us once a month for a LIVE cooking class!

Hot Corn and Crab Dip Recipe

Ingredients

• 12 oz kernel corn, drained
• 8 oz. crab meat, canned
• 4 oz. green chilies
• 8 oz. cream cheese, softened
• 1/2 red bell pepper, diced
• 1/4 purple onion, minced
• 4 cloves garlic, minced
• 1 cup cheddar cheese, shredded
• 2 Tbsp. mayonnaise

Assembly instructions:

1. In a medium bowl, stir together the drained can of corn, crab meat, green chilies, cream cheese, red pepper, purple onion, minced garlic, grated cheese, mayo, and salt.
2. Divide the mixture into two quart-sized bags or two small baking trays.
3. Remove excess air, seal, and freeze.

Cooking instructions:

1. Thaw.
2. Transfer the corn and crab dip to an oven-safe container or glass pie plate.
3. Bake at 350° for 20 minutes or until it is bubbling.

How to Serve This Recipe

This dip is best served warm with crackers or tortilla chips. You could also serve it with crostini, sliced cucumbers, red or yellow bell peppers, or celery sticks for a lighter option. It can also double as a topping over baked potatoes.

For more ideas like this one, check out our make-ahead Buffalo Chicken Dip or Bacon-Wrapped Jalapenos.

Print

Hot Corn and Crab Dip

Course: Appetizer

Servings: 8

Calories: 247 kcal

Ingredients

• 12 oz kernel corn drained
• 8 oz crab meat canned
• 4 oz green chilies
• 8 oz cream cheese softened
• 1/2 red bell pepper diced
• 1/4 purple onion minced
• 4 cloves garlic minced
• 1 cup cheddar cheese shredded
• 2 Tbsp mayonnaise

Instructions

Assembly instructions:

1. In a medium bowl, stir together the drained can of corn, crab meat, green chilies, cream cheese, red pepper, purple onion, minced garlic, grated cheese, mayo, and salt.
2. Divide the mixture into two quart sized bags or two small baking trays.
3. Remove excess air, seal, and freeze.

Cooking instructions:

1. Thaw.
2. Transfer the corn and crab dip to an oven safe container or glass pie plate.
3. Bake at 350° for 20 minutes or until it is bubbling.
4. Serve warm with crackers or tortilla chips.