Lobster Dip

This is the one to make when you're feeding a room. It goes fast, it holds heat, and nobody has to work for it.

Ingredients

• 1 lb cooked picked lobster meat
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded mozzarella cheese
• 2 green onions, chopped
• 1 tbsp lemon juice
• 1/2 tsp Old Bay seasoning
• Salt and pepper to taste
• Crackers, baguette slices, or veggies for serving

Preparation

1. Heat the oven. 350°F.
2. Mix the base. In a medium bowl, combine cream cheese, sour cream, mayo, lemon juice, Old Bay, salt and pepper until smooth.
3. Fold in. Lobster meat, green onions, and 3/4 cup of the mozzarella.
4. Transfer. Spread evenly in a baking dish.
5. Top. Remaining mozzarella over the surface.
6. Bake. 20–25 minutes, until hot and bubbly and the cheese is golden.
7. Garnish. Extra green onions. Serve warm.

Serving

Serves 6–8. Crackers, sliced baguette, or cut vegetables.

Pro tips

• Cream cheese has to be genuinely soft or you'll get lumps you can't whisk out. Leave it on the counter an hour.
• Assemble it the day before and bake straight from the fridge. Add 5 minutes.
• Old Bay is doing a lot of work here. Don't leave it out.
• A shallow dish gives you more browned top, which is the best part.