YAY! Another tasty, easy appetizer for the parties this month. I’m bringing this to my daughter’s high school graduation tonight!!
Creamy Shrimp Dip (adapted from Clean Eating magazine)
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.