Rich & creamy Lobster Artichoke Dip is baked and served warm for an amazing appetizer! Featuring a mix of tender lobster meat, artichokes, and three melted cheeses. This warm, inviting dip is seasoned to perfection and baked to create a mouthwatering appetizer that's sure to impress.
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Decadent Baked Party Dip Recipe
Serve my creamy lobster artichoke dip alongside your favorite chips, crackers, or bread for a luxurious appetizer perfect for holiday gatherings!
For fun you can serve this dip in my famous bread bowls!
This effortless dip can be made with langostino, a saltwater crustacean similar to hermit crabs, offering a succulent taste often compared to traditional lobster.
To ensure you the reader the best use of premium seafood, I'm committed to creating the most delicious lobster recipes, including rich lobster chowder, a decadent lobster breakfast sandwich, and irresistible lobster jalapeno poppers, all featured here on my blog!
🥘 Ingredients
- Cream Cheese - 8 ounces, softened.
- Mayonnaise - 1 cup.
- Artichoke Hearts - 14 ounces (one 14-ounce can), quartered, sliced, or chopped.
- Garlic - 1 tablespoon, minced.
- Parmesan Cheese - ¾ cup; reserve about 2 tablespoons for topping.
- Romano Cheese - ¼ cup.
- Lobster Meat - 1 cup, cooked and chopped.
- Smoked Paprika - ½ teaspoon.
- Salt & Pepper - to taste.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Lobster Artichoke Dip
- Preheat Oven: Start by preheating your oven to 350°F (175°C). This ensures it's ready for your dish.
- Cream Cheese Preparation: In a medium mixing bowl, soften 8 ounces of cream cheese. Stir until it's smooth and creamy, ready to blend with other ingredients.
- Combine Ingredients: To the cream cheese, add 1 cup of mayonnaise and mix until well blended. Then incorporate 14 ounces of artichoke hearts, 1 tablespoon of minced garlic, ¾ cup of Parmesan cheese, ¼ cup of Romano cheese, and season with salt and pepper. Stir until everything is evenly combined.
- Fold in Lobster: Gently mix in 1 cup of chopped, cooked lobster meat, ensuring it's evenly distributed throughout the dip without breaking up the chunks.
- Baking the Dip: Transfer the mixture to a small casserole dish. Sprinkle the top with ½ teaspoon of smoked paprika. Bake in the preheated oven for 20-25 minutes until the edges bubble lightly and the top is slightly browned.
- Cooling and Serving: Once baked, remove the dip from the oven and let it cool for about 5 minutes before serving. This allows the dip to set to the perfect warm serving temperature.
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🥡 Storing & Reheating
If you find yourself with leftovers of this delicious hot lobster dip, transfer them into an airtight container. Store the dip in the refrigerator, where it will keep well for 3 to 4 days.
Reheating
When you're ready to enjoy the dip again, preheat your oven to 250°F (120°C). Place the amount of dip you'd like to reheat into a small oven-safe dish.
Warm it just until heated through, which should take about 5 minutes for a smaller portion. There's no need to wait for the dip to bubble or brown on top again; just ensure it's warmed to your liking.
🦞 More Lobster Recipes
- New England Lobster Roll - A classic sandwich filled with succulent chunks of meat dressed in a light sauce, nestled in a buttery, toasted bun.
- Poached Lobster Tails - Tender tails gently cooked in seasoned liquid, offering a delicate and buttery flavor.
- Smoked Lobster Tails - Infused with a rich, smoky aroma, these tails provide a unique twist on the traditional seafood delicacy.
- Lobster Macaroni and Cheese - A luxurious take on the comfort food classic, combining creamy, cheesy pasta with chunks of rich seafood.
- Boiled Lobster - Simple yet elegant, boiled to perfection to highlight the natural sweetness and tender texture.
- Lobster Risotto - Creamy risotto rice paired with rich seafood, creating a sophisticated and flavorful Italian-inspired dish.
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
Lobster Artichoke Dip
Ingredients
- 8 oz cream cheese (softened)
- 1 cup mayonnaise
- 14 oz artichoke hearts (1 14oz can, quartered, sliced, or chopped)
- 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)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, break up the 8 oz cream cheese and stir until smooth and creamy enough to blend well with the remaining ingredients.
- Add 1 cup mayonnaise and stir until well blended, then add the chopped 14 oz artichoke hearts, 1 tablespoon garlic, and both ¾ cup Parmesan cheese and ¼ cup Romano cheese as well as seasoning with salt & pepper. Stir to combine.
- Fold in diced 1 cup 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 ½ teaspoon smoked paprika, and bake at 350°F (175°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.
Danielle Cartier says
I love your recipes, any chance we can get the picture when we print?
Angela Latimer says
The recipe image is turned back on, thanks!
Sandy says
Can I add spinach to this recipe?
Angela Latimer says
Yes, definitely! Add a generous cup of wilted chopped spinach for a touch of green. Thanks for asking!
Sandra says
Is the lobster meat raw when you add it to the dip?
Angela @ BakeItWithLove.com says
Per the recipe card: "1 cup lobster meat (cooked, chopped)". Make sure to use cooked lobster meat for this recipe. Thanks for asking!
Allen Hawthorne says
This recipe is is easy and delicious - with lobster meat now costing at least $60 per pound in New England - we need to know the best affordable substitute.
Angela @ BakeItWithLove.com says
Holy moly! I haven't seen those prices here yet thankfully. You can sub practically anything in here, canned crab meat or tiny shrimp. Chicken works as a really affordable option but I like other seafood varieties. Even imitation crab (pollock). Hope that helps brighten up your holiday parties!
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!!