Creamy Shrimp Dip

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.


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