Ingredients
- 200 gr lobster meat
- 230 ml cream cheese
- 60 ml dry wine (white)
- 1 gr onion salt
- 1 gr seasoned salt
- 1 gr 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
