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Roasted Corn and Lobster Dip

Makes: 10 to 12 servings
Serving size: 1/4cup
Prep 20 mins Bake 425°F 20 mins
Roasted Corn and Lobster Dip
Ingredients
  • 1  cup  frozen whole kernel corn
  • 1/3  cup  chopped red or green sweet pepper
  • 1 6 - 8  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
  • 1  teaspoon  finely shredded lemon peel
  •  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)
  • Servings Per Recipe 10,
  • cal. (kcal) 139,
  • Fat, total (g) 11,
  • chol. (mg) 22,
  • sat. fat (g) 4,
  • carb. (g) 5,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 0,
  • sugar (g) 1,
  • pro. (g) 6,
  • vit. A (IU) 389,
  • vit. C (mg) 8,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 8,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 144,
  • Potassium (mg) 77,
  • calcium (mg) 91,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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