Recipes Appetizers Dips Cheese Dips New England Lobster Dip 5.0 (1) 1 Review Justin Chapple transforms the ingredients of a classic lobster roll into a genius dip. We like it best scooped up with crunchy kettle-cooked potato chips but toasted slices of brioche hot dogs buns are just as delicious. Slideshow: More Party Dip Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Published on February 1, 2018 Print Rate It Share Share Tweet Pin Email Photo: Abby Hocking Active Time: 15 mins Total Time: 30 mins Yield: 8 Ingredients 1/2 cup mayonnaise 1 cup shredded Monterey Jack cheese (4 ounces) 1/4 cup snipped chives 2 tablespoons fresh lemon juice 1 pound cooked lobster meat, finely chopped Kosher salt Pepper 1/2 cup crushed kettle-cooked potato chips, plus whole chips for serving Directions Preheat the oven to 375°. In a medium bowl, blend the mayonnaise, cheese, 1/4 cup chives and the lemon juice. Fold in the lobster and season with salt and pepper. Scrape the dip into a small shallow baking dish and scatter the crushed potato chips on top. Bake the dip for about 15 minutes, until hot and lightly browned on top. Serve with kettle-cooked potato chips. Make Ahead The unbaked dip can be covered and refrigerated overnight. Let stand at room temperature for 15 minutes before baking. Rate it Print