Description
A creamy and delicious shrimp dip perfect for low-carb veggie dippers.
Ingredients
Scale
- 8 oz. cream cheese, softened to room temperature
- 3/4 cup sour cream (or for more protein you can use cottage cheese that’s pureed in the food processor)
- 2 tsp. fresh lemon juice
- 2 tsp. Beau Monde Seasoning (or celery salt, see notes)
- 2 tsp. dried dill weed (see notes)
- 1/2 cup finely chopped green onions
- 1 cup chopped red bell pepper (one large pepper, cut in pieces about 3/8 inch)
- 2 cups frozen cooked shrimp, thawed and cut in pieces about 3/8 inch
- Fresh low-carb veggies to serve with the dip such as celery, red pepper strips, sugar snap peas, cauliflower, broccoli, jicama, etc.
Instructions
- Let shrimp thaw overnight in refrigerator, then drain well. If they seem wet, wrap them in a paper towel and squeeze out as much moisture as possible.
- Use a food processor to blend together the cream cheese, sour cream, lemon juice, Beau Monde Seasoning (or celery salt), and dried dill weed. Remove from the food processor and put into a mixing bowl.
- Stir in the chopped green onion and chopped bell pepper, then gently fold in the shrimp.
- Chill the dip for at least an hour before serving for the best flavor.
- Serve the Shrimp Dip with celery, red pepper strips, sugar snap peas, cauliflower, broccoli, jicama, or other veggie dippers of your choice.
Notes
- Beau Monde Seasoning can be substituted with celery salt if preferred.
- Dried dill weed adds a nice flavor to the dip.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 90mg