Shrimp Spread with Dill

Saturday, February 11, 2012

This spread is great in celery, on cucumber rounds, or as a dip. You can also make it with crab. Fresh dill is best, but dried is OK - use 2 tablespoons. Or substitute a different herb if you don't have dill. If you have low carb ketchup, use it, if not use the lemon juice and sweetener. (The tomato flavor isn't as important as the combination of sweet and sour in the ketchup.)


  • 8 oz cream cheese, regular or low fat, at room temperature
  • 1/4 cup regular mayonnaise (if low fat cream cheese is used, 3 Tablespoons mayonnaise)
  • 8 oz cooked shrimp - can use fresh, frozen, or canned
  • 1 cup fresh chopped dill (loosely packed)
  • 1 stalk celery, fined chopped
  • 3 green onions, chopped
  • 1 Tablespoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • A few drops of hot sauce such as Tabasco
  • pinch black pepper
  • 1/4 cup low carb catsup OR
  • 1 Tablespoon lemon juice and 1 teaspoon sugar substitute


1) Chop shrimp, or pulse in food processor to a rough chop. If using a food processor, remove shrimp at this point.

2) Put the other ingredients in a food processor and pulse until smooth. Taste and adjust seasonings.

Nutritional Information (regular cream cheese): Whole recipe has 15 grams effective carbohydrate plus 2 grams fiber, 65 grams protein, and 1475 calories.

Nutritional Information (low fat cream cheese): Whole recipe has 25 grams effective carbohydrate plus 2 grams fiber, 72 grams protein, and 1106 calories.

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