Roasted Corn and Lobster Dip
cup frozen whole kernel corn
cup chopped red or green sweet pepper
6 ounce package flake-style imitation lobster, drained and coarsely chopped
cup shredded Monterey Jack cheese with jalapeno peppers (4 ounces)
cup sour cream
teaspoon finely shredded lemon peel
Vegetable dippers and/or crackers
- Preheat oven to 425 degrees F. In a shallow baking pan, combine corn and sweet pepper. Roast, uncovered, about 15 minutes or until vegetables start to brown, stirring occasionally. Remove from oven. Reduce oven temperature to 350 degrees F.
- Meanwhile, in a medium bowl, stir together imitation lobster, cheese, mayonnaise, sour cream, and lemon peel. Stir in roasted vegetables.
- Transfer mixture to an ungreased 8-inch quiche dish or shallow baking dish. Bake, uncovered, about 20 minutes or until heated through. Serve with vegetables and/or crackers. Makes 10 to 12 servings.
Nutrition Facts(Roasted Corn and Lobster Dip)
- Per serving:
- 139 kcal cal.,
- 11 g fat
- (4 g sat. fat,
- 3 g polyunsaturated fat,
- 0 g monounsatured fat),
- 22 mg chol.,
- 144 mg sodium,
- 5 g carb.,
- 0 g fiber,
- 1 g sugar,
- 6 g pro.
- Percent Daily Values are based on a 2,000 calorie diet