Creamy Shrimp Dip
This recipe is adapted from Cooking Light magazine. Silken tofu is pureed with shrimp, and spices for an interesting flavorful dip that’s great with pita chips. Buy the most economical shrimp available as the size is immaterial.
Ingredients 1 pound shrimp, cooked and peeled
¼ cup (2-ounces) light cream cheese2 tablespoons light mayonnaise
2 tablespoons fresh lime juice
2 teaspoons Thai fish sauce or low-sodium soy sauce1 (12.3-ounce) package reduced-fat firm tofu, drained
1 teaspoon dark sesame oil
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced3 tablespoons minced green onions
3 tablespoons chopped fresh cilantro
Wonton Chips Ingredients 30 won ton wrappers, cut in half diagonallyCooking spray
Instructions Place the first 3 ingredients in a food processor, and process until minced.
Add lime juice, fish sauce, and tofu; pulse until blended.
Add ginger and garlic to shrimp mixture, and pulse until combined.
Add onions and chopped cilantro, and pulse 3 to 4 times.
Spoon into a bowl; cover and chill 1 hour. Serve with won ton chips.
Wonton Chips Instructions Preheat oven to 375 degrees.
Place won ton triangles on baking sheets; lightly coat won tons with cooking spray.
Sprinkle with salt.
Bake at 375º for 4 minutes or until crisp and golden brown.
Store in an airtight container.
Notes Creamy Shrimp Dip Yield: 3 cups (serving size: 1/4 cup)
Calories 81 (33% from fat); Fat 3.4g (sat 1g, mono 0.8g, poly 0.8g); Protein 8.6g; Carbohydrate 1.6g; Fiber 0.0g; Cholesterol 60mg; Iron 1mg; Sodium 182mg; Calcium 34mg;
Wonton Yield: 5 servings (serving size: 12 chips)
Calories 26 (7% from fat); Fat 1g (sat 0.1g, mono 0.1g, poly 0.2g); Protein 3.9g; Carbohydrate 24.7g; Cholesterol 4mg; Iron 1.4mg; Sodium 227mg; Calcium 20mg;