Roasted Corn and Lobster Dip

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10 users rated this recipe an average rating of 4.0
  • Makes: 10 servings
  • Serving Size: 1/4 cup
  • Prep: 20 mins
  • Bake: 20 mins 425°F
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Roasted Corn and Lobster Dip
Ingredients
1
cup frozen whole kernel corn
1/3
cup chopped red or green sweet pepper
1
6 ounce package flake-style imitation lobster, drained and coarsely chopped
1
cup shredded Monterey Jack cheese with jalapeno peppers (4 ounces)
1/3
cup mayonnaise
1/4
cup sour cream
 
Vegetable dippers and/or crackers
Directions
  1. 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.
  2. Meanwhile, in a medium bowl, stir together imitation lobster, cheese, mayonnaise, sour cream, and lemon peel. Stir in roasted vegetables.
  3. 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
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