Roasted Corn and Lobster Dip

By tlshinnick

Ingredients

• 1 cup whole kernel corn, frozen
• 1/3 cup red and/or green sweet pepper -- chopped
• 4 ounces Monterey Jack cheese w/jalapeno peppers -- (1 cup)
• 1/3 cup mayonnaise
• 1/4 cup dairy sour cream
• 1 teaspoon lemon zest
• 8 ounces lobster (or imitation flake-style lobster)

Preparation

Step 1

Combine corn and sweet pepper in a shallow baking pan. Bake in 425 degree
oven for 15 minutes, or until vegetables begin to brown, stirring
occaisionally.

Stir together cheese, mayo, sour cream, lemon peel, and lobster. Stir in
slightly cooled roasted vegetables. Spread evenly in an 8 inch quiche
dish or shallow casserole. Bake in 350 degree oven for 20 minutes or
until heated through.

Serve with banana peppers, sweet pepper wedges or crackers.