It’s January, so it must be time for some serious football. In our house anyway. With one Ravens fan and three Patriots fans, there have been an assortment of games to watch, and this past weekend was no exception. After spending most of Saturday watching two of our teens at a wrestling tournament, we took the easy route and ordered takeout for the Ravens game. However, Sunday’s schedule was filled with absolutely nothing.
With someone who enjoys cooking more than the game (that would be me), it was the perfect day to make some munchies for the Patriots game. I debated some tried and true snacks and then received a request for this dip from my husband. I’d never made it before, but it sounded tasty. Creamy, cheesy sauce combined with seafood would make a delicious topping for bread or crackers.
The version that I enjoyed had spinach and shrimp. However, this recipe can be changed to meet the taste preferences at your home. My husband had a combination of shrimp and scallops in his dip. Lobster could be added, as could other shellfish. Give different ingredients a try, and leave a comment to let me know whether it was a success or not.
- 1/4 cup diced red onion
- 1 8-oz. pkg. cream cheese, softened
- 1/3 cup Greek yogurt
- 1/6 cup mayonnaise
- 1-1/2 tsp. Old Bay seasoning
- 1 Tb. sherry
- 1 Tb. lemon juice
- 1/2 lb. shrimp, cooked & shelled
- 1 cup frozen spinach, drained*
- parmesan cheese
- Preheat oven to 400. Heat a small nonstick frying pan over medium heat.
- Add onions and sauté for 5 minutes or until tender. Set aside.
- Combine cream cheese, yogurt, mayonnaise, seasoning, sherry, and lemon juice in a large bowl. Whisk until smooth. Chop shrimp into bite-sized pieces.
- Add shrimp, spinach, and onions to cheese mixture. Stir well to combine.
- Grease a 1 quart baking dish with nonstick cooking spray. Pour dip into dish.
- Grate parmesan cheese over dip.
- Bake for 20-25 minutes or until bubbly. Serve immediately with bread, crackers, or bagel chips.