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DIP: Thai Shrimp Dip

Source of Recipe

Cooking Light/May, 2000


List of Ingredients

1 lb medium shrimp, cooked & peeled
1/4 c 1/3-less-fat cream cheese
2 tbsp light mayonnaise
2 tbsp fresh lime juice
2 tsp Thai fish sauce or low-sodium soy sauce
1 (12.3 oz) pkg reduced-fat firm tofu, drained
1 tsp dark sesame oil
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
3 tbsp minced green onions (scallions)
3 tbsp chopped fresh cilantro
Cooked and peeled shrimp (optional)
Cilantro sprig (optional)



Recipe

Place the first 3 ingredients in a food processor & process until minced. Add lime juice, fish sauce, & tofu. Pulse until blended. Heat oil in a small skillet over medium heat. Saute ginger & garlic 2 minutes. Add to shrimp mixture & pulse until combined. Add onions & chopped cilantro. Pulse 3 to 4 times. Spoon into a bowl. Cover & chill 1 hour. Garnish dip with additional shrimp and cilantro sprig, if desired. Makes 3 cups (serving size = 1/4 cup). This is good served with toasted pita points

Per serving: calories 68; fat 3g; PROTEIN 8.6g; CARB 1.6g; fiber 0g; CHOL 48mg; iron 1mg; SODIUM 182mg; calcium 34mg