Spinach Shrimp Dip Recipes

Steps:

• Thaw the spinach, then squeeze out as much water as possible.
• Combine spinach, sour cream, mayonnaise and horseradish in a mixing bowl; you can also do this in a food processor if you like a more pureed consistency (I often do it by hand, or do it VERY CAREFULLY in the food processor so as not to over-process).
• Stir in the dry soup mix, the chopped water chestnuts and the onion; stir well.
• Refrigerate for at least 2 hours to let flavours meld.
• Before serving, stir shrimp into dip mixture.
• Cut off the top of the loaf of bread and hollow it out, reserving the lid and the inner bread chunks to serve alongside.
• Fill hollowed bread shell with dip and serve with the bread, cut into chunks, along with an assortment of crackers and carrot sticks.
• People are drawn to this; watch it disappear!

Steps:

• Heat oven to 350.
• Place cream cheese, mozzarella, Parmesan& mayonnaise in microwave safe 2 1/2 quart casserole.
• Heat in microwave 2-3 minutes to melt cheeses;stir occasionally and blend ingredients.
• Meanwhile, squeeze spinach dry.
• Pat shrimp dry with paper towel.
• Stir shrimp, spinach& artichoke hearts into cheese mixture.
• Bake 30 minutes.

Steps:

• Drop the shrimp into a pot of boiling water and cook just until the shrimp turn pink, 2 to 3 minutes. Let cool and chop. Set aside. In a heavy saucepan, over low heat, mix together the cream cheese, heavy cream, 4 tablespoons of the butter, and garlic. Cook, stirring, until the cream cheese is melted. Add the Jack cheese, lemon pepper, lemon juice, paprika, and salt and pepper to taste, and stir until cheese is melted. Melt the remaining tablespoon of butter in another saucepan. Squeeze out any water remaining in the thawed spinach. Add the spinach and cook, 2 to 3 minutes. Drain the spinach and add it to the cream cheese mixture. Stir and simmer for 5 to 8 minutes. Add the shrimp. Serve the dip in a chafing dish along with toast points or French bread for dipping.