|Theory of Catering|
|by Ronald Kinton|
The tenth edition of this highly successful textbook builds on the quality of the previous editions and has been updated and re-written to ensure ...
Tip: Try lobster dip for more results.
1 - 8 of 8 for hot lobster dip
In a small ... well. Transfer blended dip to a buttered ... may use fresh lobster meat, or artificial ... in food processor and bake and serve as above.
Whip this all ... 12 ounce of lobster or crab. Spread in baking dish. Cover with slivered almonds. Bake for 30 minutes at 350 degrees. Serve with crackers.
In top of double boiler, cook onion and green pepper in butter until tender. Stir in remaining ingredients, blending until cheese melts. Best served ...
Mix ingredients well and put in a small casserole at 350 degrees for 20 minutes. Serve with crackers.
Combine ingredients in saucepan. Cook on low heat stirring frequently. Serve in chafing dish with a variety of crackers such as Triscuit or Wheat ...
Melt cheese and butter. Add seafood and serve hot. A chafing dish works well for this dip. Serve with sesame sticks as crackers.
Combine all ingredients except almonds. Mix well. Pour into ovenproof dish. Garnish with almonds. Bake at 350 degrees for 20 minutes.
Whatever seafood you choose for this dip, it will ... meat, shrimp or lobster, drained and ... top. Bake at 350 degrees until hot. Serve warm with crackers.
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