Serve with Harvest Stone® Toasted Sesame Brown Rice & Chickpea Crackers
Shrimp & Spinach Dip
Serve with Harvest Stone® Toasted Sesame Brown Rice & Chickpea Crackers
- 1 8oz package of cream cheese
- 1 4oz bag cooked salad shrimp, thawed
- 2 cups fresh spinach leaves (roughly chopped)
- 2/3 cup shredded Parmesan Cheese
- 1/3 cup Mayonnaise
- 1 medium shallot (finely chopped)
- 2 tbsp. Butter
- 1 tbsp. garlic paste
- 1 tsp. Lemon Juice
- Preheat oven to 350°F
- In a large skillet, heat the butter at medium high heat, and toss in the shrimp, spinach, shallot and garlic. Stir gently and consistently until the shallot has become translucent, and the spinach is wilted. The ingredients should be heated through, about 5 minutes. Pull off heat and stir in lemon juice.
- Transfer mixture from skillet into a large mixing bowl. Add mayonnaise, 1/3 cup of the Parmesan cheese, and the cream cheese. Mix well. Place the entire mixture into an 8” x 8” baking dish. Sprinkle evenly with the remaining 1/3 cup Parmesan cheese.
- Bake uncovered for 15-20 minutes, until warmed through and slightly browned on top.
- Serve warm with Harvest Stone® Toasted Sesame Brown Rice & Chickpea Crackers
Nutrition Facts
Per 1/12 recipe (about 2 Tbsp / 30g)
Calories 90
Fat 8g
Cholesterol 30mg
Sodium 160mg
Carbohydrate 1g
Fiber 0g
Sugars 1g
Protein 4g