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I LOVE this dip...it is creamy, lemony and delicious!! This is one of my favorite snacks or lunches. Serve with low carb crackers like almond thins or bran crisp breads, veggies or low carb breads. I used reduced fat mayo and cream cheese. You can also use crab in place of the shrimp or you can use crab and shrimp together. I have also made a version using two tablespoons of white wine in place of the lemon zest and lemon juice. You can also add sliced sauteed mushrooms but add the extra carbs.
* 3 ounces of softened cream cheese
* 2 Tablespoons mayo
* 2 Tablespoons parmesan cheese
* 1/2 clove minced garlic
* 1/2 teaspoon lemon zest
* 1/2 teaspoon lemon juice
* 1 ounce shredded mozzarella cheese
* 1/2 teaspoon dried chives
* cayenne, hot pepper sauce or red pepper flakes to taste
* salt and pepper to taste
* 12 medium cooked and peeled shrimp without the tails
How To Prepare:
Preheat the oven to 425 degrees. Spray a ramekin or small oven safe bowl with non stick spray. Then, add all ingredients except the seafood to the ramekin and mix well. Then fold in the shrimp. Bake just until the dip is beginning to brown on top and bubble at the edges...this will usually take less then ten minutes.
Number of Servings:
1 or 2
Carbs per serving - include all nutritional information if known: