Cheesy Roasted Garlic & Lobster Dip

Cheesy Roasted Garlic & Lobster Dip
Serves 4 to 6
3 heads of garlic, trimmed
1 tablespoon olive oil
3 shallots, diced
2 tablespoons butter
8 ounces softened cream cheese
⅓ cup mayonnaise, homemade (such as Aquafaba Mayonnaise, page 000) or store bought
¼ cup sour cream
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1¼ cups grated aged cheddar cheese
1¼ cups grated mozzarella
½ teaspoon smoked paprika
4 dashes Cholula hot sauce
1 pound lobster meat
2 tablespoons minced fresh tarragon leaves
Crackers or crispy baguette, for serving
Preheat your Traeger Grill (or oven to 375℉).
Drizzle the trimmed ends of your garlic with olive oil, season with salt and pepper, then wrap in foil and bake until softened, about 30 – 35 minutes. Cool until workable, then squeeze the garlic cloves out into a bowl and set aside.
Heat a skillet over medium heat, and melt your butter. When melted, add the shallots, season with a small pinch of salt, and cook until softened, about 3 to 4 minutes.
In the bowl of an electric mixer fitted with the paddle attachment (or in a medium bowl with a handheld mixer) beat together the cream cheese, mayonnaise, sour cream, lemon juice, Dijon, roasted garlic and shallots, ¾ cup each cheddar and mozzarella cheeses, smoked paprika , and Cholula until smooth. Fold in the lobster meat.
Transfer the dip to a shallow 1¼ quart capacity baking dish and top with the remaining cheeses, tarragon leaves, and a few pinches of black pepper. Bake for 20 to 25 minutes, or until golden and bubbling. Serve hot with crispy golden baguette.
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