Creamy Shrimp Dip

Creamy Shrimp Dip

Colorful, crunchy red pepper bites are a nice complement to the creamy, lightly seasoned shrimp dip.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

32

servings

1
package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
3
to 4 tablespoons fat-free (skim) milk
1
teaspoon lemon-herb seasoning
1
can (4 oz) tiny shrimp, drained
1
tablespoon sliced green onion (1 medium)
1
tablespoon chopped green bell pepper
2
large red bell peppers, cut into 1 1/2-inch pieces
32
leaves flat leaf parsley
  1. In small bowl, mix cream cheese, milk and lemon-herb seasoning; beat until smooth. Add shrimp, green onion and bell pepper; mix well.
  2. Scoop into red bell pepper pieces. Cover and refrigerate until serving time. Just before serving, top with parsley leaf.
Makes 32 servings (2 tablespoons dip and 1 piece red bell pepper each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
This dip can be made and refrigerated in a bowl up to 8 hours. Just before serving, spoon onto pepper pieces and top with parsley.
Buy an extra can of shrimp and top each appetizer with 1 shrimp for added appeal.

Nutrition Information:

1 Serving (1 Serving (2 Tablespoons Dip and 1 Piece Red Bell Pepper))
  • Calories 25
    • (Calories from Fat 15),
  • Total Fat 1 1/2g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 80mg;
  • Total Carbohydrate 0g
    • (Dietary Fiber 0g,
    • Sugars 0g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.
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