Green Goddess Shrimp Dip In A Sourdough Bowl

Total Time:
1 hr
25 min
30 min
5 min

6 to 8 servings

  • 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
  • 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 1/2 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.

  • Photograph by Levi Brown

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