Easy Shrimp Dip Recipe with Vegetables - A Crowd-Pleasing Appetizer

Shrimp Dip With Crudités

YIELD Makes 10 servings

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.

INGREDIENTS

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 1/4 teaspoon salt 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

PREPARATION:

1. 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.
2. Serve with bell peppers, carrots and crackers.

This recipe appears in: Dips & Spreads NUTRITIONAL INFORMATION: Serving Size: about 1-1/2 tablespoons dip with vegetables and cracker Sodium 217 mg Protein 7 g Fiber 2 g Carbohydrate 16 g Cholesterol 37 mg Saturated Fat <1 g Total Fat 4 g Calories from Fat 29 % Calories 127 DIETARY EXCHANGE: Meat 1/2 Vegetable 2 Starch 1/2 Fat 1/2