Spinach-Shrimp Dip – a delicious recipe with frozen spinach, low-fat sour cream, mayonnaise, horseradish, vegetable soup, water chestnuts. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Thaw the spinach, then squeeze out as much water as possible.
2
Combine spinach, sour cream, mayonnaise and horseradish in a mixing bowl; you can also do this in a food processor if you like a more pureed consistency (I often do it by hand, or do it VERY CAREFULLY in the food processor so as not to over-process).
3
Stir in the dry soup mix, the chopped water chestnuts and the onion; stir well.
4
Refrigerate for at least 2 hours to let flavours meld.
5
Before serving, stir shrimp into dip mixture.
6
Cut off the top of the loaf of bread and hollow it out, reserving the lid and the inner bread chunks to serve alongside.
7
Fill hollowed bread shell with dip and serve with the bread, cut into chunks, along with an assortment of crackers and carrot sticks.
8
People are drawn to this; watch it disappear!
654
kcal
Calories
56
g
Fat
6
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (10 ounce) package chopped frozen spinach, 1 cup low-fat sour cream, 1 cup mayonnaise, 1 tablespoon horseradish, and more.
Yes, Spinach-Shrimp Dip falls under the Seafood category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
