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Hot Crab & Corn Dip
Hot Crab & Corn Dip

Hot Crab & Corn Dip

1 Review(s)
Cook Minutes 50 Min
Prep : 15 Min Cook: 35 Min
This delicious cheesy hot dip comes together in no time. Made with cream cheese, shredded cheese, roasted peppers, corn and crabmeat, our Hot Crab & Corn Dip is the perfect appetizer for your next get-together.
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What do I need ?
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22 Servings
Servings
Original recipe yields 22 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/2 cup Miracle Whip Original Spread
3/4 cup Cracker Barrel Shredded Mozzarella Cheese, divided
1/2 cup Kraft 100% Parmesan Grated Cheese, divided
2 green onions, sliced, divided
1 can (120 g) lump crabmeat, drained
1/4 cup roasted red peppers, chopped
1-1/4 cups fresh corn kernels, divided
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How do I make it ?
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Step 1
Heat oven to 375°F.
Step 2
Mix cream cheese and Miracle Whip in medium bowl until blended. Add 1/2 cup mozzarella and 1/4 cup Parmesan; mix well.
Step 3
Reserve 2 Tbsp. onions for later use. Add remaining onions to cream cheese mixture along with the crabmeat, peppers and 1 cup corn; mix lightly.
Step 4
Spoon into 9-inch pie plate sprayed with cooking spray; top with remaining mozzarella, Parmesan and corn.
Step 5
Bake 30 to 35 min. or until dip is heated through and mozzarella is melted. Sprinkle with reserved onions.
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Note
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.
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Food Facts
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.
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Serving Suggestion
Serve with toasted baguette slices or tortilla chips.
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Substitute
Prepare using thawed frozen corn.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
100
Calories From Fat
0
% Daily Value
Total fat 8 g
12 %
Saturated fat 4.5 g
23 %
Cholesterol 30 mg
Sodium 240 mg
10 %
Total carbohydrate 3 g
1 %
Dietary fibre 0 g
0 %
Sugars 2 g
Protein 18 g
Vitamin A
0 %
Vitamin C
2 %
Calcium
0 %
Iron
0 %
Servings
22 servings, 2 Tbsp. (30 mL) 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.
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