Roasted Corn & Pepper Dip

 Roasted Corn & Pepper Dip

1 cup frozen whole kernel corn, thawed

1 cup red pepper, chopped 

2 tsp olive oil

Salt 

Pepper

3 cans crab or 1 cup

1 cup Monterey Jack, jalapeño cheese, shredded 

1/3 cup mayonnaise 

1/4 cup sour cream 

1/4 cup green onions, sliced 

Preheat oven to 435 degrees. Line a baking sheet with aluminum foil and spray with non stick cooking spray. Set aside. 

In a small bowl combine corn, and sweet pepper. Drizzle with olive oil, season with salt & pepper and toss to coat. Spread on baking sheet and roast uncovered about 15 minutes or until vegetables start to brown, stirring occasionally. Remove from oven and cool. 

Reduce oven to 375 degrees. Lightly grease a small quiche dish or casserole and set aside. 

In a medium bowl stir together crab meat, cheese, mayonnaise, sour cream and green onions. Stir in. Oiled roasted vegetables. Transfer mixture to prepared dish. 

Bake uncovered approximately 20 minutes or until bubbly and golden. 

Serve with tortilla or pita chips.