Cheesy Baked Pimento, Corn and Lobster Dip
Sweet corn and lobster mixed with tangy pimentos and melted cheddar, all held together with the magic of Duke's.
1 cup Duke’s mayonnaise
8 oz cream cheese, softened
1 teaspoon hot sauce
½ teaspoon ground mustard
½ teaspoon kosher salt
Black pepper, to taste
16 oz cup shredded sharp cheddar cheese
½ cup sliced pimentos, drained and juice saved (2 4 oz jars)
1 tablespoon pimento juice
12 oz steamed lobster or crab meat, torn into bite-sized pieces
2 cups fresh or frozen (but defrosted) corn kernels
1/2 cup green onion, chopped
Crackers and vegetables for dipping
Preheat your oven to 400 degrees.
In a large bowl, combine 1 cup Duke’s mayonnaise, 8 oz cream softened cheese, 1 teaspoon hot sauce,½ teaspoon ground mustard, ½ teaspoon kosher salt and black pepper to taste. You can use an electric mixer or a spoon to combine, just ensure everything is well incorporated.
To the same bowl, add 16 oz cup shredded sharp cheddar cheese, 1/2 cup sliced pimentos,
1 tablespoon pimento cheese juice. Stir to combine.
Add 12 oz steamed lobster meat, torn into bite-sized pieces, 2 cups fresh or frozen and defrosted corn kernels and 1/2 cup chopped green onion to the bowl. Stir to combine.
Place the contents of the bowl into a cast iron skillet or baking dish and place into 400 degree oven. Bake for 25-30 minutes, or until browned and bubbling.
Serve warm with your favorite crackers and vegetables for dipping.