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Baked Lobster & Brie Dip


This is a decadent and rich dish that no one will guess is clean! When shopping for ingredients, purchase fresh-cooked lobster from your local fishmonger.

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Rate this recipe 4.3/5 (63 Votes)


  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 6 cups baby spinach, lightly packed
  • 1 cup part-skim mozzarella cheese, shredded
  • 1/2 cup nonfat plain Greek yogurt
  • 1/2 cup low-fat plain cream cheese, softened
  • 1 tablespoon fresh lemon juice
  • Pinch ground cayenne pepper
  • 1 1/2 cups cooked lobster meat, chopped
  • 1 1/2 cups low-fat Brie cheese, diced (7-ounces)
  • 2 tablespoons each chopped fresh chives and flat-leaf parsley
  • Sea salt and fresh ground pepper, to taste


Preparation time 25mins
Cooking time 65mins


Step 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 and allow to cool for 2 to 3 minutes. Gently press to drain excess water. Cool to room temperature.

Transfer to a large mixing bowl. Set aside.

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.

Transfer dip to a shallow ovenproof casserole and place dish on a baking tray. Bake 15 to 18 minutes, until hot and bubbling.

Remove from oven and let rest for 3 to 4 minutes. Serve with crackers.

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