Freezer meals are how I feed our family at dinner every night. My neighbour and I get together once every three months and make enough meals to last until the next marathon meal making session. As much as I love entertaining and being able to serve appetizers, it hadn’t occurred to me to make appetizer freezer meals until recently. I’m not sure why I never put those two things together before! Now that I have, I’m having so much fun experimenting with recipes and filling my freezer with appetizers that are ready whenever I need them. This hot corn and crab dip can be made ahead and frozen. It can then be pulled out and baked when you need to serve it.
I like to split this recipe into 2 medium resealable bags instead of one large one because it gives me more options. This allows me to only take out one if we are only having just a few people over or take out both bags if we are having a larger crowd.
Hot Corn and Crab Dip Recipe:
12 oz. can kernel corn, drained
2 cans (120 g each) of crab meat
4 oz. can green chilies
8 oz. cream cheese, softened at room temperature
1/2 a red pepper, chopped
1/4 cup purple onion, finely chopped
4 cloves garlic, minced
1 cup cheddar cheese, grated
2 Tbsp. mayonnaise
salt to taste
In a medium bowl, stir together the drained can of corn, crab meat, green chilies, cream cheese, red pepper, purple onion, minced garlic, grated cheese, mayo, and salt. Divide the mixture into 2 medium resealable freezer bags. Remove excess air and seal.
On the day of serving, take one or both bags out of the freezer and thaw. Transfer the corn and crab dip into an oven safe container or glass pie plate.
Bake at 350° for 20 minutes or until the corn and crab dip is bubbling. Serve warm with crackers or tortilla chips. I prefer tortilla chip with this particular dip myself.
This corn and crab dip has a nice blend of flavours and colours. It has a homey-comfort feel to it.