Spinach-Shrimp Dip
Ingredients
- 1 (10 ounce) package chopped frozen spinach ⓘ
- 1 cup low-fat sour cream
- 1 cup mayonnaise ⓘ
- 1 tablespoon horseradish ⓘ
- 1 package Knorr vegetable soup mix (no substitutes) ⓘ
- 1 (8 ounce) can water chestnuts, well drained and chopped ⓘ
- 4 tablespoons finely chopped red onions ⓘ
- 2 cups cooked peeled baby shrimp
- 1 loaf pumpernickel bread (round loaf) ⓘ
Instructions
- Thaw the spinach, then squeeze out as much water as possible.
- Combine spinach, sour cream, mayonnaise and horseradish in a mixing bowl; you can also do this in a food processor if you like a more pureed consistency (I often do it by hand, or do it VERY CAREFULLY in the food processor so as not to over-process).
- Stir in the dry soup mix, the chopped water chestnuts and the onion; stir well.
- Refrigerate for at least 2 hours to let flavours meld.
- Before serving, stir shrimp into dip mixture.
- Cut off the top of the loaf of bread and hollow it out, reserving the lid and the inner bread chunks to serve alongside.
- Fill hollowed bread shell with dip and serve with the bread, cut into chunks, along with an assortment of crackers and carrot sticks.
- People are drawn to this; watch it disappear!
Nutrition & Diet Analysis (per serving)
343
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).