Cheesy Baked Pimento, Corn and Lobster Dip
Rated 3.4 stars by 263 users
Sweet corn and lobster mixed with tangy pimentos and melted cheddar, all held together with the magic of Duke's.
Dan Pelosi
Ingredients
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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
Directions
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.
