View Full Version : recipe February 2000
06-29-2000, 07:30 PM
Would any share ingredients of thai shrimp dip & spinach-feta dip(email,post or fax)?
Lost my Febr. issue w/ photos of pears in the very back. Constance
06-29-2000, 07:42 PM
Here's the feta dip. I'm having technical difficulties http://www.cookinglight.com/bbs/frown.gif,so hopefully someone else can provide the shrimp dip.
CookWare(tm) from Cooking Light(r).
Creamy Feta-Spinach Dip
SOURCE: Cooking Light YEAR: 2000 ISSUE: Jan/Feb PAGE: 158
INGREDIENTS FOR 8 SERVINGS:
1 (8-ounce) carton plain low-fat yogurt
3/4 cup (3 ounces) crumbled feta cheese
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
1/4 cup low-fat sour cream
1 garlic clove, crushed
1-1/2 cups finely chopped spinach
1 tablespoon minced fresh or 1 teaspoon dried dill
1/8 teaspoon black pepper
Fresh Dill (optional)
We've updated the classic spinach dip by adding tangy feta and
omitting the artichokes and much of the fat.
1. Spoon yogurt onto several layers of heavy-duty paper towels; spread
to 1/2-inch thickness. Cover with additional paper towels, and let
stand 5 minutes. Scrape into the bowl of a food processor using a
rubber spatula. Add the cheeses, sour cream, and garlic, and process
until smooth, scraping sides of bowl once. Spoon yogurt mixture into a
medium bowl, and stir in the spinach, minced dill, and pepper. Cover
and chill. Garnish with fresh dill, if desired. Yield: 2 cups (serving
size: 1/4 cup).
CALORIES 78 (62% from fat); FAT 5.4g (sat 3.4g, mono 1.4g, poly 0.2g);
PROTEIN 4.2g; CARB 3.6g; FIBER 0.4g; CHOL 20mg; IRON 0.4mg; SODIUM
178mg; CALC 130mg
06-29-2000, 09:35 PM
Here is the recipe for Thai Shrimp Dip: (Note: I don't have Master Chef so I will have to type this in by hand!) If you want the nutritional breakdown, let me know.
1 lb medium shrimp, cooked and peeled
1/4 c (2oz) 1/3 less fat cream cheese
2 T light mayonnaise
2 T fresh lime juice
2 t Thai fish sauce or low-sodium soy sauce
1 (12.3 oz) pkg reduced fat firm tofu, drained
1 t dark sesame oil
1 T minced peeled fresh ginger
1 clove garlic, minced
3 T minced green onions
3 T chopped fresh cilantro
Cooked and peeled shrimp (optional)
Cilantro sprig (optional)
Place the first 3 ingredients in a food processor, and process until minced. Add lime juice, fish sauce, and tofu; pulse until blended. Heat oil in a small skillet over medium heat; saute garlic and ginger for 2 minutes. Add to shrimp mixture and pulse until combined. Add onions and chopped cilantro and pulse 3-4 times. Spoon into a bowl, cover and chill for 1 hour. Garnish dip with additional shrimp and cilantro sprig, if desired. Yield: 3 cups.
This sounds delicious! I'm glad you brought it to my attenton. I may try it on July 4th!
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