Lobster Pate

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