Hot “Lobstah” Dip
1 cup cooked lobster, chopped 8 oz. cream cheese ¼ tsp. garlic salt 1 tsp. mustard 2 tsp. dry white wine 1 tsp. Seasonal ½ cup mayo 1 tsp. powdered sugar 1 tsp. minced onion
Mix all together. Heat in a pan, stirring often until hot and bubbly. Be sure to not overheat! Serve hot with crackers. Share with a friend (maybe). Enjoy!
This recipe is not in Mary’s cookbook, “Ring That Bell”. Lobster dip photo by Jim Dugan.
Have a great day. Be well. Do good.