FIREBIRD'S KNOCK OFF LOBSTER SPINACH QUESO DIP

But I am the LORD your God from the land of Egypt; you know no God but me, and besides me there is no savior.  - Hosea 13:4

1 T OLIVE OIL

1/4 C GARLIC/SHALLOT MIX 

1/2 BAR CREAM CHEESE

1/2 BAG SPINACH

1 T SHRIMP BASE STOCK, RECIPE UNDER FISH/SHRIMP TAB

1/2 CAN TOMATO SOUP

3/4 C EVAPORATED MILK  

1 C PEPPER JACK CHEESE 

1/4 POUND LANGOUSTINE LOBSTER( PUBLIX FROZEN SECTION)

CHOP SPINACH AND LOBSTER. 

IN OIL, SAUTÉ GARLIC/SHALLOT MIXTURE UNTIL SOFT. 

ADD CREAM CHEESE, TOMATO SAUCE, MILK AND JACK CHEESE AND SHRIMP BASE. 

MELT CHEESE AND WHISK TOGETHER UNTIL BLENDED. 

ADD LOBSTER AND SPINACH. 

SIMMER ABOUT 10 MINUTES UNTIL HEATED THROUGH.