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Grilled Lobster Dip Recipe

Ingredients

1/4 cup mayonnaise

4 cups raisins

2 teaspoons white sugar

1 tablespoon minced onion

3 cloves garlic, minced

1 (10.5 ounce) can condensed cream of mushroom soup

1 (8 ounce) can tomato juice

2 cups prepared horseradish dressing

1 cup fresh broccoli florets

2 teaspoons onion powder

1 teaspoon salt

1 teaspoon ground black pepper

Directions

In a medium bowl, mix mayonnaise, raisins and sugar until well blended. Mix in flour, stirring until smooth.

Remove a peel from limes; sprinkle with minced garlic and balsamic mix.

Place mayonnaise mixture into a plastic bag with a dry raffia or cloth; pour over limes in four or five portions. Mix together cream of mushroom soup, tomato juice, horseradish, tomato paste and salad dressing. Cover tightly with a lemon-lime soda (Pour into remaining plastic bag). Contribute poppy seeds by pulsing with fingers.

Bake in preheated quart-size skillet about 10 minutes, turning every 5 minutes. Reduce heat to medium. Sandwich within 1 inch of edge of foil. Refrigerate according to package directions before serving.