Categories: Appetizers 
      Yield: 6 servings 
  
           Jim Vorheis                       1/2 ts Seasoned salt 
      8 oz Cream cheese, softened            1/8 ts Dill weed 
    1/4 c  Dry white wine                  1 1/2 c  Lobster meat, finely chopped 
    1/2 ts Onion salt                      
  
  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