230 ml cream cheese 60 ml dry wine 1 gr onion salt 1 gr seasoned salt 1 gr dill weed 200 gr lobster meat
Instructions
Beat cheese and wine until smooth and creamy. Blend in salts and dill; add lobster. cover and refrigerate several hours or overnight to mellow. Serve with crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis