Roasted Corn and Shrimp Dip
1 C. frozen whole kernel corn
3 T. green bell pepper, chopped
3 T. red bell pepper, chopped
1 t. vegetable oil
3/4 C. sharp Cheddar cheese, shredded
1/2 C. sour cream
8 oz. cooked salad shrimp
1 T. lime juice
cilantro for garnish
melba toast, crackers or tortilla chips
Combine corn, peppers and oil in a shallow baking pan. Bake at 425°F for 20 to 25 minutes, stirring occasionally, until vegetables are lightly browned.
Transfer vegetables to a saucepan; stir in cheese, sour cream and shrimp. Cook over low heat, stirring frequently, until cheese melts (do not boil). Stir in lime juice.
Transfer to a chafing dish; garnish with fresh cilantro. Keep warm, serve with melba toast or tortilla chips.
Makes 2 1/2 cups.
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