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Oval casserole dish filled with baked hot lobster dip topped with chives; surrounded by serving utensils, pepper, and half a lemon.
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Four Cheese Hot Lobster Dip Recipe

This hot lobster dip is your secret recipe for looking like you spent all afternoon cooking when you actually spent 40 minutes. It's the kind of appetizer that gets people talking - all that buttery richness from four different cheeses, the briny sweetness of lobster, and a little heat that keeps things interesting. Make it when you're entertaining, when you want something more memorable than the standard cheese board, or when you just want an excuse to eat warm, creamy lobster.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: American
Servings: 10 servings
Calories: 277kcal
Author: Dee Broughton

Equipment

  • Mixing Bowls
  • Spatula
  • Cheese grater (for best results, skip pre-shredded)
  • 1.5-quart baking dish
  • Oven

Ingredients

  • 8 ounces cream cheese softened
  • ⅓ cup mayonnaise
  • ¼ cup sour cream
  • 2 cloves garlic minced
  • 2 tablespoons lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 8 ounces Gruyere cheese shredded
  • ¼ cup grated Asiago cheese
  • ¼ cup grated Parmesan cheese
  • 8 ounces cooked lobster meat roughly chopped
  • 3 green onions thinly sliced

Instructions

  • Preheat your oven to 375°F. Lightly grease a 1.5-quart baking dish.
  • Combine the cream cheese, mayo, sour cream, garlic, lemon juice, Worcestershire sauce, salt, pepper and cayenne pepper in a medium bowl.
  • Stir with a spatula until the mixture is well combined.
  • In a separate bowl, toss together the Gruyere, Asiago, and Parmesan cheeses. Reserve about ½ cup of this cheese mixture for the topping.
  • Fold the remaining cheese mixture, lobster meat, and green onions into the cream cheese base.
    A glass bowl contains shredded cheese, chopped green onions, and pieces of lobster. Lemon, salt, pepper, garlic, and chives are arranged nearby on the table.
  • Spread the mixture into the baking dish.
    Oval dish filled with a creamy mixture of lobster dip containing visible bits of lobster meat, set on a dark teal background with a piece of burlap fabric nearby.
  • Sprinkle the reserved cheese over the top.
    An oval baking dish filled with an unbaked hot lobster dip topped with shredded cheese on a teal surface.
  • Bake for 20-25 minutes, or until the dip is bubbly around the edges and the cheese on top is melted and lightly golden.
  • Remove the dip from the oven and let it rest for 5-10 minutes before serving.
    Oval baking dish filled with cheesy hot lobster dip topped with chopped chives, placed on a wooden board against a blue background.
  • Serve with crackers, toasted baguette slices, or assorted veggies.

Notes

  • Soften cream cheese fully before mixing to avoid lumps.
  • Grate your own cheese for smoother melting—pre-shredded has anti-caking agents.
  • Fold lobster gently so chunks don’t break apart.
  • Make ahead: Assemble up to 24 hours in advance; cover and refrigerate, then bake with 5–10 extra minutes.
  • Reheating tip: Warm leftovers at 350°F for 10–15 minutes until heated through.
  • Serving hack: Keep dip hot in a small slow cooker or fondue pot for parties.

Nutrition

Serving: 1serving | Calories: 277kcal | Carbohydrates: 3g | Protein: 14g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 87mg | Sodium: 703mg | Potassium: 132mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 660IU | Vitamin C: 2mg | Calcium: 333mg | Iron: 0.3mg