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Creamy Shrimp Dip

YAY! Another tasty, easy appetizer to bring to a party. I can’t wait to make it again because it’s so yummy! Please remember to keep it chilled for transport.

This recipe was adapted from one in Clean Eating magazine.

Creamy Shrimp Dip


1 pound shrimp, cleaned and steamed

2 tablespoons butter

2 cloves garlic, minced

1 large shallot, minced

1 dried bay leaf

1/2 cup low-fat cream cheese

1/4 cup nonfat plain Greek yogurt

1 tablespoon lemon zest

2 tablespoons fresh lemon juice

2 tablespoons horseradish sauce

salt and freshly ground pepper, to taste

1/4 cup fresh chives, chopped (for garnish)

In a large nonstick skillet, heat butter on medium heat. Add shallots, garlic and bay leaf and reduce heat to medium. Saute until shallots are golden brown, about 3 minutes. Remove from heat, discard the bay leaf and let cool.

Chop steamed shrimp coarsely. Place in medium bowl. Set aside.

In a food processor, combine the cream cheese, yogurt, lemon zest & juice, horseradish, salt and pepper. Add contents of cooled shallot and garlic saute. Pulse to combine. Transfer contents to shrimp bowl. Stir to mix. Cover and refrigerate for at least 4 hours (or up to 48 hours).

Garnish with chives and serve with whole grain crackers. Enjoy!

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