Get your shellfish on with this tasty Hot Crab and Corn Dip recipe. Hot Crab and Corn Dip goes great with toasted baguette slices or tortilla chips.
What You Need
Original recipe yields 22 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup MIRACLE WHIP Dressing
3/4 cup KRAFT Shredded Mozzarella Cheese, divided
1/2 cup KRAFT Finely Shredded Parmesan Cheese, divided
2 green onions, sliced, divided
1 can (6 oz.) lump crabmeat, drained
1/4 cup roasted red peppers, chopped
1-1/4 cups fresh corn kernels, divided
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Let's Make It
Heat oven to 375°F.
Mix cream cheese and MIRACLE WHIP in medium bowl until blended. Add 1/2 cup mozzarella and 1/4 cup Parmesan; mix well.
Reserve 2 Tbsp. onions for later use. Add remaining onions to dip along with the crabmeat, peppers and 1 cup corn; mix lightly.
Spoon into 9-inch pie plate sprayed with cooking spray; top with remaining mozzarella, Parmesan and corn.
Bake 30 to 35 min. or until dip is heated through and mozzarella is melted. Sprinkle with reserved onions.
Prepare using thawed frozen corn, and substituting KRAFT Real Mayo Mayonnaise for the MIRACLE WHIP.
This easy-to-make recipe can easily be cut in half. Just prepare as directed, cutting all ingredient measures in half, and reducing the baking time to 25 to 30 min. or until dip is heated through.
You will need to buy about 2 medium ears of corn to get the 1-1/4 cup measure of corn kernels needed to prepare this delicious hot dip.
Serve with toasted baguette slices or tortilla chips.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
22 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.