Hot Lobster Dip
User Reviews
5
Hot Lobster Dip
Description
This dip uses thawed, cooked langostino lobster mixed into a blend of softened cream cheese, mayonnaise, sour cream, Dijon mustard, dried chives, dill, lemon zest, and seasoning. Freshly grated Gruyère and Parmesan cheeses add depth and melting quality. The mixture is spread into a baking dish, topped with crushed potato chips for texture, then baked at 400°F until hot and bubbly with a golden crust.
The result is a comforting, indulgent dip with a balance of creamy, cheesy richness and the subtle sweetness of lobster. It works well as a party appetizer served with additional chips or crackers for dipping. The topping adds a pleasant contrast in texture and a savory note.
Patting the lobster dry before mixing prevents excess moisture in the dip, helping maintain a thick consistency. Freshly grating the cheeses contributes better melting and flavor than pre-grated options.
Ingredients
- 1 pound langostino lobster thawed if frozen (you want it to be cooked already)
- 1 (8 oz) cream cheese softened, block
- ½ cup mayonnaise
- ⅓ cup sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon chives dried
- 1 teaspoon dill dried
- 1 teaspoon lemon zest freshly grated
- 8 ounces gruyere cheese freshly grated
- 2 ounces Parmesan Cheese freshly grated
- salt kosher salt
- black pepper kosher salt
- potato chips for topping, crushed
- potato chips for serving
- crackers for serving
Instructions
- Preheat the oven to 400 degrees F.
- Pat the langostino lobster completely dry with a paper towel.
- In a bowl, mix (or beat with a mixer!) the cream cheese, mayo, sour cream, mustard, chives, lemon zest and dill with a big pinch of salt and pepper. Stir in the grated gruyere, parmesan and langostino.
- Spread the dip in a baking dish (like an 8-inch pie plate, or something similar!) and top it with crushed potato chips. Bake for 25 to 30 minutes, until it’s bubbling and hot! Top with fresh herbs or chives if you wish. Serve with chips and crackers.
User Reviews
Overall Rating
5
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