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Four Cheese Hot Corn and Crab Dip
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Hot Corn and Crab Dip

Course Appetizer
Cuisine American, Southern
Keyword baked-corn-dip, crab-dip-recipe, four-cheese-hot-corn-crab-dip
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16 servings
Calories 266kcal
Author Melissa Sperka

Ingredients

  • 3 slices bacon cooked and crumbled reserve drippings
  • 4 green onion thinly sliced
  • 1 small poblano or jalapeno pepper diced
  • 1 small red bell pepper diced
  • 1 tsp garlic salt
  • 1 tsp lemon pepper
  • 3 cups fresh corn or frozen corn, thawed
  • 4 oz chive and onion cream cheese softened
  • 1 cup mayonnaise
  • ½ cup sour cream or plain Greek yogurt
  • 2 Tbsp taco seasoning
  • 1 tsp seafood seasoning
  • 3 cups finely shredded Borden® Cheese Four Cheese Mexican Cheese shreds divided
  • 8 oz jumbo lump crab meat picked over to remove shells
  • 1/2 cup fresh Pico de gallo for garnishing optional

Instructions

  • Preheat the oven to 350°F. Brush a 10-inch cast iron skillet or similar with olive or vegetable oil, set aside.
  • On the stove top in a separate skillet cook the bacon until crisp then remove to paper towels to cool. Reserve 2 Tbsp drippings in the skillet.
  • Add the sliced green onion, poblano pepper and red bell pepper to the skillet. Season with garlic salt and lemon pepper. Saute on medium-high for 3 minutes or until the peppers begin to soften.
  • Add the corn to the pan, cooking over medium-high for 3-5 minutes or until it begins to brown.
  • Turn off the heat. To the skillet add the cream cheese, mayonnaise, sour cream, taco seasoning and seafood seasoning. Stir until the cream cheese melts. (There should be enough ambient heat to melt the cream cheese.)
  • Remove from the stovetop and fold in 2 cups finely shredded Borden® Cheese Four Cheese Mexican Cheese shreds, crab meat and crumbled bacon. Stir until combined.
  • Pour into the cast iron skillet or baking dish. Sprinkle the remaining 1 cup Borden® Cheese Four Cheese Mexican Cheese shreds on top.
  • Bake for 30 minutes or until the top is golden and the edges are bubbly.
  • Garnish with pico de gallo or salsa just before serving with tortilla chips.

Notes

Please Note: You can use cheddar cheese, colby jack cheese or monterey jack cheese in this recipe, if preferred.

Nutrition

Serving: 1serving | Calories: 266kcal | Carbohydrates: 9g | Protein: 10g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 641mg | Potassium: 154mg | Fiber: 1g | Sugar: 3g | Vitamin A: 591IU | Vitamin C: 11mg | Calcium: 168mg | Iron: 1mg