Name: Seafood Dip
Cook time: 8 h
Yield: 10

Reviews

Portions:
10

Serving Size:
1/4 cup dip with 3 crackers

Diet Types:

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.

Submitted by: DaVita dietitian Lorraine from Massachusetts.