Spreads recipes

Artichoke And Shrimp Spread

Course : Spreads
Serves: 16

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Ingredients:

14 ounces water-packed artichoke hearts -- well drained

1 cup cooked small shrimp

1/4 cup fat-free sour cream

3 tablespoons reduced-fat mayonnaise

1 1/2 teaspoons italian seasoning

1 clove garlic -- minced

1 teaspoon instant minced onions

1 teaspoon balsamic vinegar

1/8 teaspoon salt -- or to taste

1/8 teaspoon white pepper

Preparation / Directions:

Remove and discard the coarse outer leaves from the artichoke hearts. Chop the hearts slightly, and set them aside in a medium bowl. Chop the shrimp slightly, and set them aside with the artichoke hearts. In a small bowl, stir together the sour cream and mayonnaise. Add the Italian seasoning, garlic, onions, vinegar, salt (if desired), and pepper. Stir to mix well. Stir the mixture into the shrimp and artichokes. Cover and refrigerate at least 1/2 hour and up to 12 hours to allow the flavors to blend. Serve on fat-free crackers or toasted Italian bread slices. Leftover spread will keep in the refrigerator 1 to 2 days. 16 servings/Serving size: 2 Tbsp

Nutritional Information:

11 Calories (kcal); 1g Total Fat; (62% calories from fat); trace Protein; 1g Carbohydrate; 1mg Cholesterol; 33mg Sodium

Artichoke And Shrimp Spread

Ingredients:

Preparation / Directions:

Nutritional Information:

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