What You'll Need
Scale
- 1 cup mayonnaise
- 8 oz cream cheese, softened
- 1 teaspoon hot sauce
- ½ teaspoon ground mustard
- ½ teaspoon kosher salt
- Black pepper, to taste
- 16 oz shredded sharp cheddar cheese
- ½ cup (2 4 oz jars) sliced pimentos, strained and juice saved
- 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
- ½ cup green onion, chopped
- Crackers and vegetables for dipping
What You'll Do
- 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 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.
- Dip can be made ahead and stored in the fridge then baked before serving. Leftovers can be stored in the fridge and reheated.
*Dip can be made without lobster or crab, just leave it out! Delish!