Creamy Shrimp Spinach And Goat Cheese Dip Recipes

SPINACH AND SHRIMP DIP

Spinach and Shrimp Dip image

Yield yields 5 cups

Number Of Ingredients 11

Ingredients

1 1/2-2 cups fresh peeled shrimp
1 pound cream cheese, at room temperature
1 1/2 cups heavy cream
5 tablespoons butter
4 cloves garlic, minced
1 1/2 cups shredded Monterey Jack cheese
1 tablespoon lemon pepper
1 tablespoon fresh lemon juice
1 teaspoon paprika
Salt and pepper
Two 10-ounce packages frozen chopped spinach, thawed

Steps:

Drop the shrimp into a pot of boiling water and cook just until the shrimp turn pink, 2 to 3 minutes. Let cool and chop. Set aside. In a heavy saucepan, over low heat, mix together the cream cheese, heavy cream, 4 tablespoons of the butter, and garlic. Cook, stirring, until the cream cheese is melted. Add the Jack cheese, lemon pepper, lemon juice, paprika, and salt and pepper to taste, and stir until cheese is melted. Melt the remaining tablespoon of butter in another saucepan. Squeeze out any water remaining in the thawed spinach. Add the spinach and cook, 2 to 3 minutes. Drain the spinach and add it to the cream cheese mixture. Stir and simmer for 5 to 8 minutes. Add the shrimp. Serve the dip in a chafing dish along with toast points or French bread for dipping.

CREAMY SHRIMP, SPINACH AND GOAT CHEESE DIP

Creamy Shrimp, Spinach and Goat Cheese Dip image

Adapted from a recipe from Firefly Farms, a maker of truly superior artisanal cheeses in Maryland. The cooking time is for thawing the spinach and chilling the dip. You can use reduced fat mayo and you can certainly spice it up some more, but I like the clean fresh taste this has.

Provided by Chef Kate

Categories Spinach

Time 2h10m

Yield 2 1/2 cups

Number Of Ingredients 10

Ingredients

1/4 cup cilantro leaf
2 scallions, cut into thirds
1 garlic clove, minced
1 jalapeno, chopped
10 ounces frozen chopped spinach, thawed and squeezed dry
1/2 cup mayonnaise
4 ounces goat cheese (chevre)
1 tablespoon fresh lime juice
salt
3/4 lb cooked shrimp, chopped

Steps:

In a food processor, pulse the cilantro, scallions, garlic, and jalapeno until finely chopped.
Add the spinach, mayonnaise, chevre, lime juice, and salt.
Process until smooth.
Add the shrimp and pulse until finely chopped.
Transfer the dip to a bowl; cover and chill in refrigerator until ready to serve.

Nutrition Facts : Calories 527.4, Fat 31.6, SaturatedFat 12.4, Cholesterol 313.2, Sodium 959.5, Carbohydrate 19.5, Fiber 4.1, Sugar 5.8, Protein 43.6

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