recipe February 2000

[Constance]

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
cpappy@pdq.net

[Mary Ann]

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)

INSTRUCTIONS:
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).

NUTRITIONAL INFORMATION:
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

[Peggy]

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!