Shrimp and Artichoke Dip

This unusual dip is delicious with sesame pretzels or pita chips.

Ingredients
8 ounces reduced-fat cream cheese
¹⁄2 cup reduced-fat sour cream
¹⁄2 cup green onion, diced
1 tablespoon Worcestershire sauce
1¹⁄2 teaspoons Chesapeake Bay seasoning
12 ounces frozen artichoke hearts, defrosted
8 ounces peeled salad shrimp

1. Place the cream cheese, sour cream, green onion, Worcestershire sauce, and Chesapeake Bay seasoning in a food processor. Pulse until smooth and well blended. Add the artichoke hearts and pulse twice.

2.  Scrape into a medium bowl. Add the shrimp and stir to evenly distribute. 

3. Scrape into a 2-quart slow cooker. Cook on low 40 minutes. Stir before serving.

Per Serving

Calories: 50	Fat: 3 g	Protein: 4 g
Sodium: 220 mg	Fiber: <1 g	Carbohydrates: 3 g

Cooking with Cream Cheese

While reduced-fat cream cheese can be successfully cooked, fat-free cream cheese separates when heated. Do not use fat-free cream cheese unless it is specifically called for. In addition, always use brick cream cheese. Whipped or spreadable cream cheese has additives to make it spread easily that separate during cooking.

 

 

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