Yield: 6 servings
| Measure | Ingredient |
|---|---|
| \N \N | Jim Vorheis |
| 8 ounces | Cream cheese, softened |
| ¼ cup | Dry white wine |
| ½ teaspoon | Onion salt |
| ½ teaspoon | Seasoned salt |
| ⅛ teaspoon | Dill weed |
| 1½ cup | Lobster meat, finely chopped |
Beat cheese and wine until smooth and creamy. Blend in salts and dill; add lobster. cover and refrigerate several hours or overnight to mellow. Serve with crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis