It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Low-Fat Shrimp and Crab Dip
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- #10741
A tasty dip that calls for brining the shrimp first to add extra flavor and tenderize it a bit. Also contains imitation crab, green onions, yogurt, and cream cheese.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
12 ounces package tiny shrimp
1 tablespoon dill pickle juice
1 cup water
8 imitation crab sticks sliced into 1/4" strips
6 green onions, diced
1 tablespoon minced garlic
1 cup fat free plain yogurt
1 tablespoon dill pickle juice
1 tablespoon Dijon mustard
16 ounces fat free cream cheese
directions
In a small bowl, soak shrimp in pickle juice and water for 10 minutes. Drain and squeeze out excess juice with paper towels.
In large bowl, mix shrimp with remaining ingredients until creamy with electric mixer. Chill at least 2 hours before serving. (If time allows, chill overnight.)
Serve with fat free crackers.
added by
dancersrecipes
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 3, 2012
This recipe is proof that low fat recipes don't have to mean low flavor! I admit I was a little hesitant using all the fat free ingredients. They can sometimes have a chemical taste to them. This recipe has lots of flavor and very good texture. The dill pickle juice is an interesting addition and I'd actually like to see more of it in the recipe. There just wasn't much impact from it as far as I could tell. For best results, let this chill for 2 hours MINIMUM. Because of the fat free ingredients it will be watery otherwise.