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"The belly rules the mind."--Spanish Proverb

Corn & Crab Dip and Homemade Corn Chips Recipe

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This recipe for Corn & Crab Dip and Homemade Corn Chips is from Agostinacchio & Fetters Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 (6-inch) corn tortillas
1 teaspoon vegetable oil
1/4 teaspoon kosher salt
1/4 cup (2 ounces) 1/3-less-fat cream cheese
2 tablespoons sliced green onions
2 tablespoons low-fat mayonnaise
1 1/2 tablespoons fresh lime juice
1 teaspoon taco seasoning
1 3/4 cups lump crabmeat, shell pieces removed (about 6 ounces)
1/2 cup fresh corn kernels
Cilantro leaves (optional)
Directions:
Directions:
Preheat oven to 400°. Brush 1 side of each tortilla with oil; cut each tortilla into 8 wedges. Place the wedges on a large baking sheet; sprinkle with salt. 1. Bake at 400° for 6 minutes or until lightly browned. Cool.
2. Combine the cream cheese and next 4 ingredients (cream cheese through seasoning) in a bowl. Add crab and corn; stir gently. Cover and chill for up to 4 hours. Serve with corn chips; garnish with cilantro leaves, if desired.
Preparation Time:
Preparation Time:
Varies - Quick Dip
Personal Notes:
Personal Notes:
Notes:
1. You can add a finely shredded sharp cheese to the dip - yummy.
2. Short-cut: I use the Frito Scoops instead of making the home-made chips.

 

 

 

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