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2 tsp olive oil 2 cloves garlic, minced 6 cups baby spinach, lightly packed 1 cup shredded mozzarella cheese 1/2 cup plain Greek yogurt 1/2 cup 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 Brie cheese, diced (about 7 oz) 2 tbsp each chopped fresh chives and flat-leaf parsley Sea salt and fresh ground pepper, to taste
How To Prepare:
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.
Number of Servings:
Carbs per serving - include all nutritional information if known: