Creamy Lobster Jalapeno Dip
Creamy Lobster Jalapeno Dip is one of our favorite summer appetizers. I start this dish by stirring together cream cheese, sour cream, mayonnaise, Monterey Jack cheese, jalapenos, and lobster. Then, I add more cheese on top and bake it until everything is warm and bubbly. Here I served it with tortilla chips, but it would also be delicious with some warm bread or crackers. We like this dip for several reasons. First of all, I like that I can make this dish ahead of time. Then, I just reheat it in the oven or microwave. Secondly, I like that I can stir together this dip in just ten minutes. And, lastly, we all love the delicious combination of lobster, cheese, and jalapenos.
The Equipment I Used
- A Casserole Dish- I baked my dip in an 8×8 square ceramic baking dish.
The Ingredients Needed for Creamy Lobster Jalapeno Dip
- Jalapenos– Be sure to remove the jalapeno seeds and membranes to cut down on the spice.
- Cream Cheese- I used Philadelphia cream cheese.
- Lobster- I used leftover lobster meat from steamed lobsters. But you can also buy precooked lobster meat at a good fish store.
- Monterey Pepper Jack- My favorite brand is Cabot.
- Sour Cream- I used Breakstone’s Sour Cream.
- Garlic- This adds lots of flavor to the dip. I like to buy the peeled cloves and store them in my freezer.
- Lemon Juice- Be sure to use freshly squeezed lemon juice.
- Cilantro- Fresh cilantro adds lots of fresh flavor. Be sure to wash it well.
How I Made my Dip
- first, I simply stirred together all the ingredients.
- Then, I added some more to the cheese to the top and baked it in a small casserole.
- Finally, I added some more peppers to the top along with the cilantro.
If you like lobster, you need to try this rich and delicious, Creamy Lobster Jalapeno Dip.
Creamy Lobster Jalapeno Dip
Ingredients
- 1 cup cooked lobster meat, chopped
- 1 jalapeno, seeded and minced
- 2 cloves garlic, minced
- 1 scallion, minced
- 4 ounces brick cream cheese, softened
- ¼ cup sour cream
- 2 tbsp. mayonnaise
- 1 tbsp. lemon juice
- ½ cup grated Monterey Pepper Jack
- 2 tbsp. each sliced jalapeno, diced red pepper, cilantro leaves
- tortilla chips, for serving
Instructions
- Preheat the oven to 350 degrees.
- In a bowl, stir together the lobster, minced jalapeno, garlic, scallion, sour cream, mayonnaise, half of the Monterey Jack cheese, cream cheese, and lemon juice. Sprinkle the rest of the cheese over the top. Stir until well combined.
- Put the dip into a small casserole dish and bake for twenty minutes. Garnish the baked dip with the sliced jalapeno, minced red pepper, and cilantro leaves.
- Serve hot with tortilla chips. This can be reheated at 350 degrees for 15 minutes.
