3-Cheese Lobster Artichoke Dip

  • SERVES: 6
  • PREP: 10 minutes
  • TOTAL TIME: 25 minutes

Gruyère ensures you’re not covering up the flavor that is fresh lob$ter

...dollar sign intended. I know this ain’t cheap, but if you can find fresh lobster, it’s hard to create a dip more satisfying. Crab meat would also make for a fantastic alternative to this - sometimes I even prefer crab. That’s a lie. I actually always prefer crab over lobster, but that’s me. According to my Twitter poll, 70% of you prefer lobster over crab. I think you are bonkers. I know lobster has a prestigious reputation and all but purely speaking on behalf of my tastebuds, we much prefer the salty decadence that is crab. Anyhoo, I’ve found the perfect 3-cheese ratio to make sure your lobster (or crab, or fake lobster, or fake crab) flourishes rather than drowns flavor-wise. I used 6 small, individual-sized gratins to bake, but you can use any shallow baking dish. Have your crackers ready (I prefer Ritz or a kettle-cooked potato chip) because once you see this baby bubbling over, you’ll wanna be prepared.

  • 1

    cup mayo

  • 1 ½

    tablespoons lemon juice

  • 1 ½

    tablespoons your favorite hot sauce - I use Crystal/Louisiana

  • 2

    teaspoons fish sauce

  • 1

    teaspoon kosher salt

  • ½

    teaspoon freshly ground black pepper

  • 1/4

    teaspoon smoked paprika

  • 1

    pound lobster meat, diced and patted dry

  • 1

    (14-ounce) can water-packed artichoke hearts (or as mom calls them, heartichokes), drained, patted dry, and chopped

  • ¾

    cup grated Gruyère cheese

  • ¾

    cup grated sharp cheddar cheese

  • ½

    cup finely grated Parmigiano Reggiano cheese

  • Pinch sweet paprika

  • Butter, for greasing

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The Stir-Anything Wooden Utensil Set
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Grab the slotted spoon to stir and al dente-test pasta, the spatula for slicing and serving quiche and crumbles, and the spoon for everything else. Carved from olive wood that ages beautifully, these utensils also level up a tablescape—use them for serving salad, spicy slaw, and spaghetti. Olive wood has a natural oil finish, for stain resistance, a little shine and a lot of use. Use the flat, spatula-style utensil to divvy and serve quiche, brownies, berry crumbles and other treats best served warm.

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