Spicy Shrimp Dip
I know, I know it’s been forever since I posted a new recipe! I appreciate all of the emails asking how I am and whether I will be continuing “anniebakes”. Everything is good–just a lot of changes in my life in the last year: The Youngest son graduated from high school a year ago, I had less need to cook, I kind of lost interest in cooking for a while and oh yeah, I lost almost 50 pounds last fall!! So that all being said, a lot of things needed to change in my life and cooking for the masses was one of them. I have since maintained my weight loss (with just a few minor hiccups) and am trying to cook healthier-and while that isn’t nearly as fun, it’s a necessity.
A few years back, I started a blog “anniebakes: cooking for two” and will hopefully being throwing some more content onto that site in the near future. I still find cooking and recipe testing enjoyable-I just don’t eat most of what I cook at this time–good thing there’s always a party to go to 🙂
Speaking of parties, one of the favorite little ladies in our life turned 15 this week, so we celebrated with a party and I brought this Spicy Shrimp Dip-I just modified it a little to take away some of the fat but not the flavor, I hope you enjoy and I look forward to connecting with all my foodie friends in the near future...
Spicy Shrimp Dip
Prep Time: 10 minutes
Total Time: 10 minutes
1 cup nonfat Greek yogurt
1- 8 ounce package non-fat Neufchatel cheese-softened
1 medium jalapeno-cored, seeded and diced
juice of 1 small lemon
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon ground black pepper
14 medium shrimp-peeled, deveined and cooked
Combine all ingredients minus the shrimp in a blender and pulse until smooth. Test to taste for flavor-you may need to add salt. Add in the shrimp and pulse a few times but not until smooth.
Serve with pita chips, cocktail rye bread, celery or you can even spread it on a hamburger--yum!
Adapted from Karina Smirnoff