Dip- Lobster and Spinach Dip
Source of Recipe
The Cullman Times 12/04
List of Ingredients
1 12-oz. box of Sea Best lobster tails, cooked and diced (can be found near the seafood counter)
1 8-oz. pkg. Philadelphia cream cheese, cubed
1 16-oz. bag of Pictsweet chopped spinach
1 heaping tsp. chopped garlic
1 tsp. crushed red pepper
1/2 c. Parmesan cheese
2 T. paprika
Salt and pepper to taste
Recipe
Thaw spinach and reserve juice. Place thawed spinach and its juices in a sauce pot and bring to a simmer. Add all the remaining ingredients and stir. Bring back to a simmer on low heat for 15 minutes. Serve with garlic toast points. For toast: Rub bread in olive oil and garlic and grill or toast. Garnish with red pepper slices.
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