Baked Lobster and Brie Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tsp olive oil |
2 cloves garlic, minced |
6 cups baby spinach, lightly packed |
150 g ( 1 cup shredded) part-skim mozzarella cheese |
125 g (1/2 cup) nonfat plain greek yogurt |
125 g (1/2 cup) low-fat plain cream cheese, softened |
1 tbsp fresh lemon juice |
1 pinch ground cayenne pepper |
250 g ( 1 1/2 cups) chopped cooked lobster meat |
210 g (1 1/2 cups) low-fat brie cheese, diced |
2 tbsp chives |
2 tbsp parsley |
1/4 tsp fresh ground pepper, to taste |
Directions:
1. Preheat oven to 375°F. In a large skillet, heat oil on medium-high. Cooking in batches if necessary, add garlic and spinach and cook for 1 to 2 minutes, until spinach is just wilted. Transfer to a colander, allow to cool for 2 to 3 minutes and gently press to drain excess water. Cool to room temperature and transfer to a large mixing bowl. Set aside.
2. Add mozzarella, yogurt, cream cheese, lemon juice and cayenne to the bowl of a food processor and pulse until thoroughly combined. Using a spatula, scrape cheese mixture into bowl with spinach. Stir in lobster, Brie, chives and parsley. Season with salt and pepper.
3. Transfer dip to a shallow ovenproof casserole dish and place dish on a baking tray. Heat in oven for 15 to 18 minutes, until hot and bubbling. Remove from oven and let rest for 3 to 4 minutes.
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