Lobster Artichoke & Spinach Dip

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Total: 1 hour

Prep: 15 minutes

Cook: 45 minutes

Yield: 6 – 8 servings


  • 1-pound cooked lobster meat (Order here: Lobster Online)
  • 8-ounce light cream cheese softened
  • 16-ounce light sour cream (I used Cabot sour cream!)
  • 1 stick butter, softened (I used Cabot butter!)
  • 1 ½ cups of chopped spinach
  • 14-ounces artichoke hearts
  • 4-ounce diced chilies
  • 1 ½ cups shredded parmesan cheese
  • 1 clove garlic, minced
  • Sourdough bread


  1. Preheat oven to 350 degrees.
  2. In a bowl, combine the light cream cheese, light sour cream, butter, chopped spinach, artichoke hearts, diced chilies, parmesan cheese, lobster, and chopped garlic. Add lobster meat and mix well to combine.
  3. Cut a circle into the top of the sourdough bread and take out the filling.
  4. Transfer the mixture into the bread bowl.
  5. Bake for 45 minutes.
  6. Serve with bread, crackers, tortilla chips, or vegetables.


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