Baked Lobster Kale Artichoke Dip

He heals the brokenhearted and binds up their wounds.  - Psalm 147:3

4 oz. room temp cream cheese

1/4 c sour cream

1/4 c mayo

1 T Worcestershire sauce

1/2 of the juice of a lemon 

6 oz. lobster pieces( you can also use crab or shrimp)

6 oz. artichoke hearts

1 c kale

1 red onion

1 c  fontina cheese, divide into 1/2 c 

1/2 c  Mozzarella 

Cracked black pepper

Sauté the onions, lobster, kale and artichoke hearts in oil.

Add the lemon juice, pepper and Worcestershire sauce 

Mix cream cheese, mayo, and sour cream.

Add the mozzarella and 1/2 of the fontina then combine the veggie lobster mixture.

Place in small cast iron skillet and top with remaining fontina.