PEI Lobster and COWS Cheddar Dip

Servings: 8


  • ½ lb PEI lobster meat, cooked and chopped
  • 1 pkg (250g) Cream cheese, softened
  • ¼ cup Mayonnaise
  • 1 tsp Your favorite hot sauce, or to taste
  • 1 tsp Honibe® honey
  • ½ tsp Smoked paprika
  • 2 tsp Chef Guys Blendz “seafood blend” (or your favorite seafood spice)
  • 1 cup COWS Aged white cheddar cheese, grated
  • 1 jar (300ml) Roasted Red Peppers (drained and finely chopped)
  • 1 Bunch scallions, chopped
  • 4 oz. Marinated artichoke hearts, chopped
  • Salt and black pepper to taste


Whisk together the cream cheese, mayonnaise, honey, hot sauce, seafood
spice blend and smoked paprika. Stir in the cheddar cheese, scallions and roasted red pepper.

Fold in the lobster meat and chopped artichoke hearts. Season with salt and pepper to taste. Put the dip in a serving
bowl or dish and refrigerate.

Tightly covered, the dip will keep in the refrigerator for up to 2 days

Do You Know Lobster?

Buoys that mark lobster traps are all of uniform size and colour.

False – Buoys Are Various Colours

Each fisher chooses a unique paint colour combination for the bouys that mark their traps. This way the fishers can easily identify their own traps if other fishers are active in the area. The unique colours also aid in enforcement of the lobster industry.