SPINACH-SHRIMP DIP
Last summer I created this variation on the classic Knorr Spinach Dip ... and it was gone in a flash. Try it; it's really yummy. Don't expect any to be left.
Provided by Lennie
Categories Lunch/Snacks
Time 3h
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- 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 Facts : Calories 160.3, Fat 3.9, SaturatedFat 1.8, Cholesterol 8, Sodium 506.8, Carbohydrate 26.9, Fiber 4, Sugar 1.7, Protein 5.5
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love