Skinny Spicy Buffalo Shrimp Dip

I absolutely loved this dip when I made it for the Super Bowl a few weeks ago, so I’m bringing it back for March Madness! The “skinny” part is deceiving in this gooey, cheesy, rich dip that tastes especially decadent with the shrimp. With only 120 calories per 1/3 cup, you’ll save enough calories to have an extra beer in the second half of the game. You can make this dish as hot as you want by adding more or less hot sauce. So instead of snacking on buffalo chicken wings, try out this tasty dip.

Cheesy, gooey goodness. You've never guess it is healthy!

Cheesy, gooey goodness. You’d never guess it is healthy!

What you’ll need:
4 ounces reduced fat cream cheese, softened
1/2 cup reduced fat sour cream
1/2 cup hot sauce – I used sriracha
1 tsp white wine vinegar
2 cups cooked peeled large shrimp, diced
3/4 cup reduced fat Mexican blend cheese

What you’ll need to do:

Preheat oven to 375 degrees. Lightly spray an 8×8 baking dish, or any dish of an equivalent size.

Combine the cream cheese, sour cream, hot sauce, vinegar, and 1/4 cup of the cheese. Mix until smooth.

**Tip: Add the hot sauce little by little until you achieve your desired hotness.

Add the shrimp to the dip and mix. Add it to your baking dish.

Keep the chunks of shrimp bite-sized so you can scoop up a bit in every bite.

Keep the chunks of shrimp bite-sized so you can scoop up a bit in every bite.

Bake in the oven until hot, or about 20 minutes.

Remove from the oven and top with the remaining cheese. Add it back to the oven for about 5 minutes or until the cheese has melted. Let the dip cool for a few minutes before digging in.

Bake until the cheese bubbles on top.

Bake until the cheese bubbles on top.

Serve this with carrots and celery to keep it extra skinny, but it’s also delicious with baked pita chips. If you like this dish, try my Tangy Yogurt Veggie Dip!

Enjoy!

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Simple Spinach and Artichoke Dip

As your friends indulge in this gooey, cheesy, yummy appetizer, they will never guess that it only takes about 10 minutes to make. It’s become a Super Bowl staple, an easy treat for family get-togethers, and a hit with my book club. And really, it’s so easy.

This little kick of cayenne makes this seemingly ordinary Spinach Artichoke Dip extraordinary.

What you’ll need:
1 10 ounce package of frozen spinach
1 9-10 ounce package of frozen artichoke hearts (if you can’t find them, 1 can of artichoke hearts will work, too)
1 8 ounce package of low-fat cream cheese
1/4 cup low-fat sour cream
1/4 cup low-fat mayo
1 big handful of Parmesan cheese (about 3/4 cups)
1/2 teaspoon cayenne pepper (or a couple pinches)
1/4 teaspoon salt (a pinch)
1 tablespoon garlic powder

What you’ll need to do:

In a large microwave safe bowl, defrost your spinach and artichoke hearts together. You’ll do this by adding about 2 tablespoons of water to the bowl, microwaving on high for 5 minutes, stirring, and then microwaving again on high for about 3 minutes. Drain out any liquid.

The best part of this dish is that it's a one-pot wonder. The defrosting is done in this dish, and then everything else is just added in. I even use my glass microwave-safe dish as my serving dish!

If your artichoke hearts are too big in size, break them apart with a fork.

Stir the cream cheese in with the hot mixture. Then add the sour cream, mayo, Parmesan cheese, cayenne pepper, salt, and garlic (I use low-fat versions of the ingredients if I can so that I feel less guilty about enjoying scoop after scoop of this, but feel free to use full fat if you’d like). Stir until thoroughly combined.

Serve hot with pita chips, crackers, or chunks of bread to scoop up the goodness. This can be stored in the fridge overnight and reheated the next day (reheat by microwaving on high for about 3 minutes, and then stirring to combine). Enjoy!