| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 pound cooked shrimp, tails removed
- 1 8-ounce package cream cheese
- 1/4 cup fresh dill, plus more for topping
- 1/4 cup fresh tarragon
- 1/4 cup fresh parsley
- 3 scallions (white and light green parts), roughly chopped
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- Grated zest and juice of 1 lemon
- Kosher salt and freshly ground pepper
- Hot sauce
- 1 round or oval loaf sourdough bread (about 8 inches)
- Extra-virgin olive oil, for drizzling
- Crackers and/or crudites, for serving
Instructions
- Pulse the shrimp in a food processor until finely chopped but not pureed. Transfer to a large bowl. Add the cream cheese, dill, tarragon, parsley, scallions, mayonnaise and sour cream to the food processor and process until smooth.
- Add the cream cheese mixture to the shrimp along with the lemon zest and juice; mix well. Season with ½ teaspoon salt, a few grinds of pepper, and hot sauce to taste. Cover with plastic wrap and refrigerate at least 30 minutes and up to 4 hours.
- Preheat the oven to 400 degrees F. Using a small serrated knife, hollow out the bread loaf, leaving a 1/2-inch-thick shell; set aside. Slice the cut-out bread into pieces and arrange on a baking sheet; drizzle with olive oil and add a few dashes of hot sauce. Bake until toasted, 5 to 8 minutes. Fill the loaf with the dip and top with dill. Serve with the toasted bread and crackers and/or crudites.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 461 |
| Total Fat | 25 g |
| Saturated Fat | 9 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 22 g |
| Cholesterol | 158 mg |
| Sodium | 1094 mg |
Reviews
I too thought the idea of food processing the shrimp to be a little gross but I chopped each shrimp into 4-5 small pieces and the dip turned out great. I also used a little more than 1 lb of shrimp so the dip was not quite as creamy. Tastes great!
Shrimp w/ Green Goddess Dip is one of my fave things to make/eat so I liked the idea of a different spin on it. Flavor’s good, but kind of weird (IMO) eating finely chopped shrimp so think I’ll stick to the original, which BTW, always goes at a party while this version did not. Two notes: think it serves way more than 6-8 as it makes app. 3 1/2-4c dip, and buy a smaller loaf of bread. I bought an 8″ round and had to trim sides down further as it wouldn’t have filled it.