Lobster Artichoke Dip

An amazing dip.. suitable for appetizer, or as a main dish..


3 cups cooked lobster meat cut into bite-sized chunks
1 can artichoke hearts, drained and chopped
1/4 cup sun-dried tomatoes (dry packed), chopped
1 pkg frozen spinach, well drained and squeezed
3 small cloves garlic, minced
1 cup mayonnaise
8 oz. Philadelphia cream cheese, softened
1/2 cup grated Parmesan or Romano cheese
1&1/2 cups shredded mozzerella cheese.
1 tablespoon lemon juice
1 teaspoon Italian Seasoning
Salt and Pepper to taste


- Preheat oven to 375°.
- Reserve several pieces of the lobster meat as a garnish and set aside.
- Mix all ingredients in a bowl.
- Spoon into a 9x9 ungreased baking dish and spread evenly.
- Bake uncovered for 20-25 minutes or until bubbling and golden brown on the top.
- About 5 minutes before being done, arrange the reserved lobster pieces around the top of the dip as a garnish.
- serve it hot with your favorite sliced french bread or pita chips.


Recipe from Lobster Gram

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