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Source: America's Favorite Food Associations

Roasted Corn and Shrimp Dip
Makes a delicious dip!
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Serves: varies
Prep Time: 20 minutes
Cook Time: 20 to 25 minutes
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1 cup whole kernel corn, frozen
3 tablespoons green bell pepper, chopped
3 tablespoons red bell pepper, chopped
1 teaspoon Crisco® Vegetable Oil
3/4 cup sharp cheddar cheese, shredded
1/2 cup low fat sour cream
8 ounces shrimp, cooked
1 tablespoon lime juice




Combine corn, peppers and oil in a shallow baking pan. Bake at 425 F for 20 to 25 minutes, stirring occasionally, until vegetables are lightly browned. Transfer vegetables to a saucepan; stir in cheese, sour cream and shrimp. Cook over low heat, stirring frequently, until cheese melts (do not boil). Stir in lime juice. Transfer to a chafing dish; garnish with fresh cilantro. Keep warm, serve with melba toast or tortilla chips.




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