Creamy Lobster Dip

I just love seafood dips so when I came across this lighter version, I became excited and definitely had to try it. I added lobster to the dip along with crab, which tasted awesome but if lobster is too much for your budget, just use crab meat.  The original recipe only included crab. Often seafood dips are high in calories but this dip is an exception to the rule and is thick and creamy. I gobbled it up! Serve with toasted baguette slices or toasted pita wedges.


1/2 cup nonfat cottage cheese
4 ounces light (reduced-fat) cream cheese
2 large cloves garlic, finely minced
1/2 teaspoon freshly ground pepper
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Old Bay seasoning
1/4 teaspoon cayenne pepper
1 lobster tail meat, roughly chopped
4 ounces crab meat, any shells or cartilage removed, drained and patted dry
1/2 lemon, juiced


  • Place cottage cheese in a fine-mesh sieve and press on it to remove excess moisture. If you do not have a sieve, place two paper towels in a strainer, add cottage cheese, and let the towels absorb the liquid. Transfer the cottage cheese to a food processor or blender; add cream cheese and blend until smooth.
  • Transfer to a medium saucepan and add garlic, pepper, Worcestershire, Old Bay and cayenne. Heat over low heat, stirring frequently, until warm, 2 to 3 minutes.
  • Add lobster, crab, and lemon juice; stir well. Heat until warm, 30 to 40 seconds. Remove from heat and serve immediately.

Servings: 2 tablespoons.

Calories: About 50 per serving.