Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Green Goddess Shrimp Dip in a Sourdough Bowl
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- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- 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
- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
