Hot Cheesy Peppers and Crab Dip

August 18, 2015

Hot Cheesy Peppers and Crab Dip

  • 1 1/2 c. Mozzarella Cheese – shredded, divided
  • 8 oz. Nuefchatel Cheese – softened
  • 1 tsp. Garlic – fresh, minced
  • 1 tsp. Oregano – fresh, minced
  • 1 1/2 c. Red, Green, and Yellow Peppers -chopped
  • 1 Sweet Onion – small, minced
  • dash Seafood Seasoning – Old Bay
  • 6 oz. Crabmeat – canned, drained
  • Crackers – assorted

Preheat oven to 375 degrees F. Reserve 1/2 c. of the Mozzarella cheese and refrigerate until ready to use. Mix all the remaining ingredients except crackers. Spread into a 9 inch pie plate and bake approximately 20 minutes or until pepper and crab mixture is lightly browned. Sprinkle with reserved 1/2 c. Mozzarella cheese. Serve hot with crackers.

Submitted by Kathy Rohrbaugh, Shrewsbury

First Place

2008 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

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