Chef John’s Lobster and Artichoke Dip

Submitted by John Bencivengo Jr.

About the cook: I am the owner of the U.S.S. Chowder Pot III in Branford CT. I have been the executive chef for 39 years.

About the dish: A family favorite that I created for our family parties.

National Origin: Seafood

Serves: 4

Estimated Time: 1 to 2 Hours


• 2 cups of Hellman’s Mayonnaise
• ½ cup Grated Parmesan Cheese
• 1 tsp Lemon Juice
• 2 oz Cooked Chopped Fresh Spinach
• 3 oz Picked Cooked Lobster Meat
• 12 Canned Artichoke Hearts (not marinated) cut in half
• Salt and Pepper (to taste)
• Pinch Fresh Chopped Garlic
• 6 drops of Tobacco Sauce
• ½ tsp Worcestershire Sauce
• ½ tsp Ground Onion Powder
• ½ tsp Spanish Paprika
• 1 tsp Fresh Chopped Parsley


Mix all the ingredients together in an oven safe casserole dish. Bake for 45 minutes on 375 degrees. Served with toasted garlic bread.

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