Shrimp and Spinach Salad or Dip

It was my first summer in Phoenix, Arizona and it was sweltering. I was looking for recipes that I could make in the microwave instead using the stove or oven thus heating up the house and I also wanted something cool to eat. Someone brought a Vegetable Dip to work, made from the Knorr Vegetable Soup mix. I absolutely loved it, but OMG was it ever fattening! I kept wondering, how can I modify this recipe to make it less fattening, more healthy but just as enjoyable? After some thought, I decided to cut back on the amount of sour cream and mayonnaise, increase the spinach and add seasoned, steamed shrimp. It turned out to be a winner!!!

3-10 oz boxes chopped spinach, steamed and squeezed dry
1- 8 oz container sour cream
¾ cup Hellman’s mayonnaise
1 package Knorr vegetable soup mix
3 green onions, chopped
1 lb shrimp, peeled
3 tbl Zatarain’s liquid Shrimp/Crab Boil
2 tbl salt
Tony’s
New York Style Garlic Bagel Chips or Roasted Garlic Panetini Toast

In a large bowl, combine sour cream, mayo, Knorr Vegetable soup mix and green onions; set aside. Steam spinach in microwave until cooked. I open the boxes, sprinkle some water in each and steam the spinach in the box until done then squeeze the excess water out and allow to cool.

Peel shrimp, place in microwaveable bowl, cover with water, add seafood boil, salt and Tony’s to taste, cover and cook in microwave until done (in increments of 6 min, stirring in between). When cooked, drain and allow to cool.

Combine the shrimp and the cooked/drained spinach with the mayo/sour cream mixture and stir well to fully incorporate all. Refrigerate overnight (doing this allows the flavors to bloom). The next day, check seasonings and add salt and Tony's if necessary. Serve on New York Style Garlic Bagel Chips or Roasted Garlic Panetini Toast. I serve this as a lunch item with fruit or as a dip. Wonderful!!!