Baked Lobster & Brie Dip (CE)

By Reen

Ingredients

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

Details

Preparation time 25mins
Cooking time 65mins
Adapted from keyingredient.com

Preparation

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, 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.

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 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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Nutrients per serving (1/3 cup dip and 1/12 of crackers): Calories: 256, Total Fat: 12 g, Sat. Fat: 3 g, Monounsaturated Fat: 5 g, Polyunsaturated Fat: 1 g, Carbs: 21 g, Fiber: 4 g, Sugars: 1 g, Protein: 16 g, Sodium: 481 mg, Cholesterol: 33 mg

Nutritional Bonus:
This decadent dip may seem indulgent, but it is nutritionally so much better than any traditional hot cheese dip that can contain more than 55 g of fat and over 1,000 calories per serving! Each serving also packs 16 g of protein largely due to the lobster and quinoa flour (in the crackers).