1/4 cup dip with 3 crackers
- CKD non-dialysis
- 8 ounces cream cheese
- 8 ounces frozen, cooked shrimp (any size)
- 4 ounces imitation crabmeat
- 1 cup Hunt’s® no salt added ketchup
- 1-1/2 tablespoons prepared horseradish
- 1 tablespoon lemon juice
- 1 tablespoon reduced-sodium Worcestershire sauce
- 1/2 teaspoon Tabasco® hot sauce
- 30 low-sodium crackers
- Remove cream cheese from the refrigerator to soften. Do not soften in the microwave.
- Thaw shrimp per package directions. Remove the shells and any visible veins on the shrimp and cut into small pieces.
- Chop the imitation crabmeat into small pieces.
- Stir the shrimp and crabmeat together and place in the refrigerator.
- In a small bowl combine ketchup, horseradish, lemon juice and Worcestershire sauce to make a low-sodium cocktail sauce.
- In a medium bowl, stir the softened cream cheese until it becomes creamy.
- Slowly add cocktail sauce to the cream cheese. Stir thoroughly.
- Add a small amount of Tabasco® sauce to the cream cheese. Stir thoroughly. Sample the cream cheese mix. Add more Tabasco® sauce as needed.
- Add shrimp and crabmeat to the cream cheese. Stir thoroughly. Sample the cream cheese mix. Add more Tabasco® sauce as needed.
- Cover and chill in refrigerator overnight.
- Serve with low-sodium crackers.
- Expecting a crowd? Make a large batch by doubling the ingredients.
- This recipe can be made the same day, but does taste best if prepared the night before.
- Low-salt Ritz® crackers pair excellently with the dip.
- Low-fat cream cheese may be substituted but sodium and phosphorus is higher.
- Definitely do not use fat-free cream cheese, as this will compromise the taste.
- Some low-sodium ketchup brands contain potassium chloride instead of salt. Avoid these brands because the potassium is much higher.
Nutrients per serving
Protein 8 g
Carbohydrates 14 g
Fat 11 g
Cholesterol 71 mg
Sodium 256 mg
Potassium 163 mg
Phosphorus 82 mg
Calcium 50 mg
Fiber 0.2 g
Renal and renal diabetic food choices
- 1 meat
- 1 starch
- 1 fat
Submitted by: DaVita dietitian Lorraine from Massachusetts.
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