Shrimp Dip With Crudités
Any combination of raw vegetables, including broccoli, cauliflower or celery, can be added to this simple, yet elegant appetizer. Be sure to choose veggies of different colors and shapes to create an eye-catching display.
Makes 10 servings
|1||can (6 ounces) cooked shrimp, drained and divided|
|1/2||cup reduced-fat cream cheese, softened|
|1/3||cup plus 1 tablespoon thinly sliced green onions, divided|
|3||tablespoons light or fat-free Caesar salad dressing|
|2||teaspoons prepared horseradish|
|2||red or yellow bell peppers, cut into 2X1-inch pieces|
|4||large carrots, peeled, diagonally sliced 1/4-inch thick|
|10||crispbread or other low-fat crackers|
- Reserve several shrimp for garnish. Combine remaining shrimp, cream cheese, 1/3 cup green onions, salad dressing, horseradish and salt in medium bowl; mix well. Transfer to serving dish; top with reserved shrimp and remaining 1 tablespoon green onions. Cover; chill at least 30 minutes before serving.
- Serve with bell peppers, carrots and crackers.
|Serving Size:||about 1-1/2 tablespoons dip with vegetables and cracker|
|Calories from Fat||29 %|
|Total Fat||4 g|
|Saturated Fat||<1 g|
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