Quick and Easy Shrimp Dip
Makes 2 1/2 cups, enough to serve 8
Time 5 min
Make this luscious dip up to 2 days ahead and serve it with vegetable crudités and whole wheat crackers.
Ingredients
- 1/2 pound cooked, peeled shrimp
- 4 green onions, roughly chopped
- 8 ounces Neufchâtel cheese, at room temperature
- 1/2 cup nonfat plain Greek yogurt
- 1 1/2 teaspoon hot sauce
- 1/2 lemon, zest and juice of
- 1/4 teaspoon fine sea salt
Method
Put shrimp and green onions in a food processor and pulse until just chopped.
Add Neufchâtel, yogurt, hot sauce, lemon zest, juice and salt and pulse until combined.
Spoon into a serving bowl, cover and chill until ready to serve.
Three Twists
Hot-and-Spicy Shrimp Dip
Replace the hot sauce with 1 tablespoon Sriracha sauce or to taste.
Blue Cheese Shrimp Dip
Replace half the Neufchâtel cheese with 3 ounces (3/4 cup) crumbled blue cheese.
Green Goddess Shrimp Dip
Add flesh from 1/2 avocado, 1 clove garlic and 1 tablespoon each fresh chopped parsley and tarragon to the food processor.
Nutritional Info:
Per serving: 110 calories (50 from fat), 6g total fat, 4g saturated fat, 55mg cholesterol, 360mg sodium, 3g carbohydrates (0g dietary fiber, 2g sugar), 7g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/2 pound cooked, peeled shrimp
- 4 green onions, roughly chopped
- 8 ounces Neufchâtel cheese, at room temperature
- 1/2 cup nonfat plain Greek yogurt
- 1 1/2 teaspoon hot sauce
- 1/2 lemon, zest and juice of
- 1/4 teaspoon fine sea salt