Round two of Tomato Bowl 2011! This dip is fantastic. It is perfect on crackers, chips, and bread. Actually, I like to stir a few spoonfuls into scrambled eggs in the morning for a spicy kick to start my day. Yummy. Take the time to check out the Red Gold website
for more information about their products. Also, checkout my fellow Green Bay teammates:
Enjoy the dip!!
6 oz lump crab meat, drained
1/4 lb pre-cooked shrimp, cleaned and chopped
3 Tbl onion, chopped
1/2 yellow bell pepper, chopped
1/2 green bell pepper, chopped (Yes, Packer colors work best)
2 oz canned diced green chilies, drained
1/2 cup Red Gold petite diced tomatoes, drained
8 oz light cream cheese
1/2 cup light sour cream
1/4 cup cheddar cheese, grated
1/3 cup mozzarella cheese, grated
1/2 tsp cumin
1 Tbl Cajun seasoning
1/4 tsp celery seed
1/4 tsp cayenne pepper
1/2 tsp oregano
1 tsp olive oil
Pre-heat oven to 350 degrees.
Saute peppers and onion in olive oil in a medium skillet. When onions are tender remove from skillet and set them aside. In a large mixing bowl, stir cream cheese and sour cream together. Add green chilies, cumin, Cajun, celery seed, oregano, and cayenne to cream cheese mixture. Mix well. Add onions and peppers. Fold in the shrimp and crab till it is evenly distributed. Stir in the cheddar cheese. Spread dip into a baking dish (I like to use a ceramic pie dish). Top with mozzarella cheese. Bake uncovered for 20-25 minutes, or until sides are hot and bubbly.