Go Back
Four Cheese Hot Corn and Crab Dip

Hot Corn and Crab Dip

Course Appetizer, seafood
Cuisine American
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


  • 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 teaspoon garlic salt
  • 1 teaspoon lemon pepper
  • 3 cups fresh corn or frozen corn, thawed
  • 4 oz Chive & Onion cream cheese softened
  • 1 cup mayonnaise
  • ½ cup sour cream or plain Greek yogurt
  • 2 tablespoon Taco seasoning
  • 1 teaspoon 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
  • ½ cup fresh Pico de gallo for garnishing optional


  • 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 tablespoon 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.
  • Remove from the stove and add the cream cheese, mayonnaise, sour cream, taco seasoning and seafood seasoning. Stir until the cream cheese melts.
  • Remove from the heat 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 just before serving with tortilla chips.


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