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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