Deliciously decadent Lobster Artichoke Dip is baked and served warm for an amazing appetizer! This blend of three cheeses is combined until creamy, stuffed with artichokes and plump lobster chunks, then baked to perfection!!
My premier appetizer dip is this hot lobster dip featuring three cheeses, diced lobster meat, artichoke hearts, a touch of garlic and some smoked paprika for the perfect baked topping!!
Lobster Artichoke Dip Recipe
My Lobster Artichoke Dip with cream cheese is served warm with your choice of chips, crackers, or bread for an impressive appetizer suitable for holiday entertaining!
This super easy lobster dip can be made with langostino lobster, another name for 'squat lobster' that are also a saltwater crustacean ( more closely related to the hermit crab than lobster ). The meat is a delicious treat that many cannot differentiate between the langostino and lobster.
Others, however, may discern that the langostino meat is similar in texture to shrimp meat. My husband is one that can tell the difference in moments without trying.
Sigh. I tried to slip a less expensive option by him and it didn't work. So when I order our fresh seafood, it's really important to use every bit of it for the best lobster recipes I can make.
Some of my favorites are here on the blog! Try my rich and creamy lobster risotto, start your day out right with this stunning lobster breakfast sandwich, or make my other fabulous appetizer lobster poppers!!
How To Make Hot Lobster Artichoke Dip
Begin with preheating your oven to 350 ºF ( 175 ºC ) and place softened cream cheese in a medium mixing bowl. Break up the cream cheese and stir until smooth and creamy enough to blend well with the remaining ingredients.
Add mayonnaise and stir until well blended, then add the cut artichokes, garlic, and both Parmesan and Romano cheeses as well as seasoning with salt and pepper. Stir to combine.
Fold in diced lobster meat, just enough to distribute the lobster throughout the dip without breaking up the meat.
Transfer the dip to a small casserole dish, sprinkle with smoked paprika, and bake at 350 degrees F ( 175 degrees C ) for 20 - 25 minutes. The edges should bubble lightly and the top should brown slightly.
Remove from the oven and allow to cool slightly, about 5 minutes, before serving warm.
Storing & Reheating Leftover Lobster Artichoke Dip
If, for some crazy reason, you have any of this hot lobster dip left over place in an air tight container. Store the remaining dip in the refrigerator for up to 3 - 4 days.
To reheat your baked lobster artichoke dip, place the desired amount into a small oven safe dish and warm at 250 ºF ( 120 ºC ) until heated through. It only takes about 5 minutes with a smaller portion, and the lobster dip does not need to come back to bubbling or get browned on the top.
Lobster Artichoke Dip
Ingredients
- 8 oz cream cheese (softened)
- 1 cup mayonnaise
- 1 14 oz can artichoke hearts (quartered, sliced)
- 1 tablespoon garlic (minced)
- ¾ cup Parmesan cheese (reserve about 2 tablespoon for sprinkling on top)
- ¼ cup Romano cheese
- 1 cup lobster meat (cooked, chopped)
- ½ teaspoon smoked paprika
- salt & pepper (to taste)
Instructions
- Preheat your oven to 350 degrees F ( 175 degrees C ).
- In a medium mixing bowl, break up the cream cheese and stir until smooth and creamy enough to blend well with the remaining ingredients.
- Add mayonnaise and stir until well blended, then add the cut artichokes, garlic, and both Parmesan and Romano cheeses as well as seasoning with salt and pepper. Stir to combine.
- Fold in diced lobster meat, just enough to distribute the lobster throughout the dip without breaking up the meat.
- Transfer the dip to a small casserole dish, sprinkle with smoked paprika, and bake at 350 degrees F ( 175 degrees C ) for 20 - 25 minutes. The edges should bubble lightly and the top should brown slightly.
- Remove from the oven and allow to cool slightly, about 5 minutes, before serving warm.
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Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Ruth says
Can you prepare this in the morning, refrigerate, and bake that same afternoon??
Angela @ BakeItWithLove.com says
Yes, definitely! It's a great appetizer/dip to make ahead of time. Enjoy!!
Leslie says
I made this dip exactly as stated.....absolutely delicious.!
Angela @ BakeItWithLove.com says
Awesome! So glad you enjoyed it as much as we do!! Thanks for stopping back in to share your success 🙂
Shannon Johnston says
Is it ok to prepare this dip and freeze it? If it can be frozen should I freeze it before baking? Thanks and Happy New Year! Shannon
Angela @ BakeItWithLove.com says
Hello Shannon, yes, this dip can be frozen. The quality won't be as good as if it is simply mixed and refrigerated until you're ready to bake it though. If you do freeze it, use full-fat cream cheese for best results. Also, allow the frozen dip to thaw overnight in the refrigerator before baking. Hope that helps 🙂 and thank you! May you also have a wonderful 2021!!
Anonymous says
Thanks so much Angela! All the best for 2021!!