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Hot corn and crab dip served in a large dish with crackers on the side.
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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.