DIETS: LC GF KT
Serves approximately 10 as an appetizer

Ingredients: 

• 1 cup frozen corn, thawed
  
• 1 cup chopped red sweet pepper
• 2 tsp olive oil
• 1 cup cooked crabmeat (or 1-6oz can, drained)
• 1 cup shredded Monterey jack cheese w/jalapeno chili peppers (4oz)
• 1/3 cup mayo
• 1/4 cup sour cream
• 1/4 cup sliced green onions
• 1/4 tsp pepper
• Bread/crackers/chips/veggies for dipping (gluten-free if desired)

Instructions: 

• Preheat oven to 425F. Lightly coat a 1-quart shallow baking dish with cooking spray; set aside. In a shallow baking pan combine corn and sweet pepper. Drizzle with olive oil; toss to coat. Roast, uncovered, about 20 minutes or until brown, stirring occasionally. Remove from oven and let cool.
  
• Meanwhile, in medium bowl stir together crabmeat, cheese, mayo, sour cream, green onions and pepper. Stir in veggies. Transfer mixture to prepared dish.
• Bake at 375F for 20 min.
• (can chill for up to 24hrs prior to baking).
  

Nutrition Info Per Serving (dip only): 
Calories 144
Total Fat 11 g
Cholesterol 29 mg
Sodium 194 mg
Potassium 119 mg
Total Carbohydrate 5 g
Dietary Fiber 1 g
Sugars 1 g
Protein 6 g