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Creamy Shrimp Dip by Jes Mostek serves: 10	No ratings Rating Details Rate this recipe Printable View Print Index Cards

A flavorful and creamy dip featuring shrimp. Although, diced chicken could be substituded for the shrimp. I recommend allowing the flavors of the dip to blend for an hour, up to a couple of days, but this step isn't required.

Ingredients:

1 (8 oz.) pkg.

cream cheese

1/4 c.

mayonnaise

1/4 c.

sour cream

2 tsp.

prepared (dijon) mustard

lemon, juice and zest

2 tsp.

seasoned salt

1 tsp.

pepper

1 T.

sugar

1 T.

salt-free season blend (Mrs. Dash)

1/4 c.

chopped green onion

1 c.

finely diced celery

1/4 c.

chopped fresh parsley

1 (16 oz) pkg.

frozen cooked shrimp (tail-off, peeled & deveined)

Directions:

To thaw the shrimp: empty the shrimp into a bowl of cold water. Stir every so often to ensure even thawing. Drain thoroughly (be sure there are no ice chunks, or they'll melt and water down your dip) before adding to the dip mixture.

In a medium bowl, blend cream cheese, mayo, and sour cream until smooth. Stir in the mustard, lemon juice and zest, salt, pepper, sugar, and seasoning blend. Add the green onion, celery, and parsley. Stir until well-combined.

Set aside a small handful of the shimp to top the dip. You may coarsely chop the rest of the shrimp before adding them to the dip, or you may leave them whole. Stir the shrimp into the dip. Store in a covered dish in the refrigerator until serving.

When it is time to serve, stir the dip once more and top with reserved shrimp and a spoonful of chopped green onion or parsley for garnish. Serve with crackers and celery sticks.

Categories:

Apps/Snacks & Beverages
Fish & Seafood
Low Calorie
Low Carb
Low Fat
Spring/Summer
Wheat Gluten Free