Ingredients
- 1 1/2 c lobster meat
- 8 oz cream cheese
- 1/4 c dry wine (white)
- 1/2 ts onion salt
- 1/2 ts seasoned salt
- 1/8 ts dill weed
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
