Baked Pimiento Cheese Crab Dip
Servings 48
Calories 67kcal
Equipment
- medium bowl
- 2-quart baking dish, lightly greased
Ingredients
- 1 cup gluten-free sour cream
- ½ cup gluten-free mayonnaise
- 1 red bell pepper
- 2 tablespoons finely grated onion
- ¼ teaspoon ground red pepper
- 6 ounces lump crab meat, drained
- 16 ounces block sharp cheddar, shredded
Instructions
- Preheat the oven to 350° F/175° C.
- Roast the red pepper in a 350° F/175° C toaster oven or in a dry skillet, turning until all sides are charred, about 5 to 8 minutes. Allow the roasted pepper to cool in a paper bag, then slip off the charred skin. Discard the seeds and stem, and dice the pepper.
- In the medium bowl, stir together the mayonnaise, sour cream, diced pepper, onion, ground red pepper, crab meat, and shredded cheddar cheese. Spread evenly in the prepared baking dish.
- Bake in the preheated oven until bubbly and lightly browned on top, about 20 to 25 minutes. Serve with sliced baguette, crackers, pita wedges, or chips.
Nutrition
Calories: 67kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 107mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 208IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 1mg