Roasted Corn and Shrimp Dip

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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