Jim Vorheis 8 oz Cream cheese, softened
1/4 c Dry white wine
1/2 ts Onion salt
1/2 ts Seasoned salt
1/8 ts Dill weed
1 1/2 c 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