This seafood dip is swimming in great taste. Loaded with salad shrimp, it hardly skimps on flavor. Serve with crudites, crackers or slivers of toasted French bread.
At a glance
2 1/2 cups
1 cup frozen whole kernel corn
3 tbsp. green bell pepper, chopped
3 tbsp. red bell pepper, chopped
1 tsp. vegetable oil
3/4 cup sharp Cheddar cheese, shredded
1/2 cup sour cream
8 oz. cooked salad shrimp
1 tbsp. limejuice
Cilantro for garnish
Melba toast, crackers or tortilla chips
Combine corn, peppers and oil in a shallow baking pan. Bake at 425 degrees 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 but do not let it boil. Stir in limejuice. Transfer to a chafing dish; garnish with fresh cilantro. Keep warm and serve with Melba toast or tortilla chips.
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