Seafood Dip

Seafood Dip

Seafood Dip
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.
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Makes:
2 1/2 cups

Ingredients
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

Methods/steps
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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