Roasted Corn and Crab Dip
INGREDIENTS
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Ingredients
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Nonstick cooking spray
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1
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cup frozen whole kernel corn, thawed
•
1
•
cup chopped red sweet pepper
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2
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teaspoons olive oil
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1
•
cup cooked crabmeat or one 6-ounce can crabmeat, drained, flaked, and cartilage removed
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1
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cup shredded Monterey Jack cheese with jalapeno chile peppers (4 ounces)
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1/3
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cup mayonnaise
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1/4
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cup sour cream
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1/4
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cup sliced green onions (2)
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1/4
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teaspoon freshly ground black pepper
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Broken tostada shells, toasted baguette-style French bread slices, and/or crackers
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