Lobster and Spinach Dip
Bryan Caswell and Steve Fillippo go head-to-head in a tailgating food showdown with New England clam chowder, lobster and spinach dip, chili con carne, and Frito pie
Samantha Okazaki / TODAY
print recipe
Rating:
3.1388888 (36 rated)

Boston chef Steve DiFillippo upgrades classic spinach dip with the addition of sweet Maine lobster.

Ingredients

    • 1 teaspoon Sriracha sauce
    • 1 tablespoon chopped chives
    • 1 tablespoon olive oil
    • 1 tablespoon lemon juice
    • 1 8-ounce package cream cheese, softened
    • 4 tablespoons butter, softened
    • 1 tablespoon prepared horseradish
    • 1 cup mayonnaise
    • 10 ounces fresh chopped spinach, thawed and drained well
    • 7 ounces fresh Maine lobster meat, cooked

Preparation

In a medium bowl, combine all ingredients, except the fresh lobster meat. Continue mixing until smooth. Gently fold in the fresh lobster meat. Cover and chill in the refrigerator until serving. Serve with homemade pasta chips or crackers.

Related video

Closed Captioning
apply | reset x
font
size
T
T
T
T
color

NFL tailgate cook-off pits chili against chowder

Play Video - 2:07
0:00
 
0:00
Your video begins in
0:00