Quick and Easy Shrimp Dip

Makes 2 1/2 cups, enough to serve 8

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
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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 carbohydrate (0g dietary fiber, 2g sugar), 7g protein

Recipe Discussion