Warm Lobster Dip (Or Crabmeat, or Sea Legs, or Baby Shrimp) |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This is a pretty tasty recipe for warm lobster dip. Again, as in title, you could substitute with crabmeat, sea legs, or tiny baby shrimp if you like. I happen to mostly use my leftover lobster tail or claw meat when I make this. I have a great 1 qt. chafing server with a tea light beneath it that I usually prepare this in. Serve with pita chips, crackers, baguette slices, or vegetables. You can make this thicker or thinner depending on the amount of half & half and sour cream you use - prepare as you like. Ingredients:
1 1/2 cups lobsters, cooked (cut into small pieces with scissor) |
1/2 small onion, chopped |
5 garlic cloves, chopped |
1 tablespoon olive oil |
6 ounces cream cheese, softened |
2 tablespoons sour cream |
4 tablespoons half-and-half cream |
1 teaspoon garlic powder |
1 teaspoon worcestershire sauce |
1 tablespoon mayonnaise |
1/4 cup grated parmesan cheese |
1/2 cup mozzarella cheese, shredded (add more if you like cheesier) |
salt & pepper (to taste) |
Directions:
1. Preheat oven to 350 degrees.
2. Chop onion & garlic and put in microwave safe bowl with the olive oil. Microwave 1 minute then remove and add to a large bowl with all the remaining ingredients.
3. Stir to combine well & add to oven safe baking dish sprayed lightly with cooking spray for easy clean-up (I use Pam Olive Oil Spray).
4. Bake 30 minute covered with foil. Remove foil & bake another 10-15 minute until bubbly.
5. Serve immediately.
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