Warm Lobster Dip (Or Crabmeat, or Sea Legs, or Baby Shrimp)

This is a pretty tasty recipe for warm lobster dip. Again, as in title, you could substitute with crabmeat, sea legs, or tiny baby shrimp if you like. I happen to mostly use my "leftover" lobster tail or claw meat when I make this. I have a great 1 qt. chafing server with a tea light beneath it that I usually prepare this in. Serve with pita chips, crackers, baguette slices, or vegetables. You can make this thicker or thinner depending on the amount of half & half and sour cream you use - prepare as you like.

• Ready In: 35 mins
• Serves: 12

Ingredients

• 1 1⁄2 cups lobsters, cooked (cut into small pieces with scissor)
• 1⁄2 small onion, chopped
• 5  garlic cloves, chopped
• 1  tablespoon olive oil
• 6  ounces cream cheese, softened
• 2  tablespoons sour cream
• 4  tablespoons half-and-half cream
• 1  teaspoon garlic powder
• 1  teaspoon Worcestershire sauce
• 1  tablespoon mayonnaise
• 1⁄4 cup  grated parmesan cheese
• 1⁄2 cup mozzarella cheese, shredded (add more if you like cheesier)
•  salt & pepper (to taste)

Directions

1. Preheat oven to 350 degrees.
2. Chop onion & garlic and put in microwave safe bowl with the olive oil. Microwave 1 minute then remove and add to a large bowl with all the remaining ingredients.
3. Stir to combine well & add to oven safe baking dish sprayed lightly with cooking spray for easy clean-up (I use Pam Olive Oil Spray).
4. Bake 30 minute covered with foil. Remove foil & bake another 10-15 minute until bubbly.
5. Serve immediately.