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?

A freshly laid lobster egg is the size of the head of a pin (1/16").

True – Lobster Eggs Are Tiny

Lobster eggs are indeed about the size of the head of a pin. A female lobster carries about 8000 eggs inside for 9-12 months, then another 9-12 months under her tail. Fishers have to return lobsters to the water that have visible eggs under their tail as part of fishery conservation methods. And from every 50,000 eggs, only two lobsters are expected to survive to legal size.