June 14, 2010

Shrimp & Spinach Dip


Ingredients:
5 oz cooked shrimp, divided use
4 oz cream cheese, at room temperature (reduced fat okay)
1/4 cup packed, defrosted chopped spinach
1/2 cup 0% or 2% Greek yogurt
1/4 cup mayonnaise
1 shallots, sliced
1 1/2 tablespoons horseradish
1 teaspoon Worcestershire sauce
salt
pepper


Directions:
In a food processor, blend together the yogurt, horseradish, half of the shrimp, spices, shallot, mayo and cream cheese until very smooth. Chop the the remaining shrimp. Stir in the spinach and chopped shrimp until just combined. Refrigerate for at least 1 hour before serving.


My thoughts:
In the warm weather, sometimes I cheat and instead of making a side dish, I make a batch of dip and serve it with fresh vegetables or chips and pretzels. It keeps for a few days in the fridge and is perfect to have on hand, especially for days when we are grilling. I've even stored cut up carrots and celery in water filled containers in the refrigerator so all I have to do is fish them out and they are ready to go. This dip is perfect for using up a bit of leftover shrimp (or make extra the next time shrimp is on the menu) and the spinach makes it seem at least a little healthy. The horseradish and Worcestershire sauce is in there to keep it zippy without having to add aged cheese. I hate a bland dip!

9 comments:

  1. sounds like a great dip!! thanks for sharing! I always loved crab artichoke dip, this sounds like it could be a great replacement!

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  2. This dip sounds incredibly addicting and I love the use of Greek yogurt.

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  3. Your recipes always look fantastic and I love the fact that they are 100% your own. Keep up the great work! Your blog so inspiring!

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  4. I love spinach and shrimp - what a great combination. Beautiful photo too!

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  5. Interesting...I never would have thought of shrimp in spinach dip! Looks creamy and delicious!!

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  6. This sounds wonderful! And what a great idea to use this as a side instead...

    And you are right, the inclusion of spinach makes it TOTALLY healthy. ;) I might pop in some finely diced red bell pepper just for the visual punch (and the texture).

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  7. If I wanted to make a batch of this for 50 people how much should I increase the ingredients?

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