Keto Recipes - Created Date : 15.11.2019

Low Carb Seafood Spinach Dip Recipe

Low Carb Seafood Spinach Dip Recipe



Low Carb Seafood Spinach Dip Recipe

It was an “accidental recipe” but it turned out so great that even my carb-eating friends loved it. ?? The recipe is versatile enough to use for a dip or a salad, and great for those summer get-togethers and family meals.

Add chopped raw cauliflower & broccoli for a nice crunch… and you’ll have a RICH seafood veggie salad that everyone will rave over!

It does need celery or water chestnuts, neither of which I personally like. ?? But either or both would be a great addition.

You could use real crab meat instead of shrimp of course, or chicken – or both. I even baked it and ate it hot – and that was delicious too!

Feel free to get creative with it. ?? Enjoy!

Low Carb Seafood Spinach Dip Recipe

Ingredients:

1 Packet Knorr Vegetable Recipe Mix

1 cup Daisy Brand Sour Cream

2 cups Duke’s Mayonnaise

10oz bag of Pictsweet Steam’ables Cut Leaf Spinach

Large bag of cooked, peeled, deveined shrimp (around 45 shrimp)

You can serve this dip with crisp cucumber slices as pictured above, or on low carb bread or crackers (or even low carb bagels). I made a simple low carb parmesan bread to go with mine, and I’ll give you the recipe for that as well:

Instructions:

Cook the spinach and drain it. I squeezed all the water out of it and even patted it good and dry with paper towels. I used a 10 ounce bag of Pictsweet Steam’ables Cut Leaf Spinach, which steams right in the bag in the microwave, so I did that first and let it cool off before draining.

Thaw shrimp, remove tails, dry them off well and chop the shrimp into little chunks.

Mix it all together and let it sit in the refrigerator for a few hours.

That’s it! ??

Nutrition Facts:

The amounts and brands I used made 5 cups of dip. You’ll want to put your brands and amounts into the MyFitnessPal Recipe Calculator (it’s free) and choose your serving size to get accurate nutrition facts & macros for your batch – and so you can log it in your meals accurately.

This started out with me finding the package of Knorr Vegetable Recipe Mix in my cabinet and thinking I’d make a simple dip. I am NOT a cook (at all, lol) so the fact that I turned this into such a fabulous recipe for Seafood Spinach Dip/Salad amazes even me. ?? I’ll give you a quick tour of how I made this dip in case I left anything out above or it helps give you a better visual…

The recipe for the Easy Low Carb Bread is at the end too!

Recipe Photo Tour

Here’s the Knorr Vegetable Recipe Mix. I’m not sure how this ended up in my cabinet, but the carb count was fairly low so I thought I’d try it out! It’s 24 carbs for the entire packet, which is of course spread out over a very large recipe.

Let me just say… this does not have the best ingredients.

It is NOT for everyone obviously. If you’re great in the kitchen (someone who actually enjoys cooking!) you could easily use your own spices & seasonings for this dip instead of a “recipe mix” like this.

It looked neat though. ?? I started out by mixing it with 1 cup of Daisy Brand Sour Cream – thinking I’d make a simple dip. That didn’t work, lol. It was WAY too stout.

To fix it, I ran to the store and bought spinach and shrimp – and some large fresh cucumbers to eat it on. I knew this dip was going to be RICH so I figured cucumber slices would be a great base. They were perfect!

I first added half the 10 ounce bag of spinach and half the shrimp and added that to the “dip” I had made…

It was STILL too stout, so I added the rest of the shrimp and spinach as well as 2 full cups of Duke’s Mayo.

PERFECTION! ?? It was amazingly delicious. Very rich, very meaty, tons of spinach and shrimp – and absolutely perfect on cold crisp cucumber slices!

Here’s a closer view. It has a rich, thick texture and it’s a beautifully colorful salad or dip that will make a splash on any table! As I mentioned earlier, adding chopped raw veggies would turn it into an amazing cold salad for big get-togethers.

I use a small inexpensive Ozeri Kitchen Scale and went by grams instead of cups (because slices are hard to measure in a cup, lol).

Cucumber slices are such a great low carb alternative to anything you would traditionally use crackers for. ?? I decided to make some small low carb crackers / biscuits to try it with next though, which was great as well:

The low carb bread is super easy to make. The recipe is very versatile and forgiving, so feel free to use a different kind of cheese etc.

This time I used 1/2 cup of almond meal/flour but I usually use a whole cup + 2 eggs, 2 tbsp melted butter & a 6 ounce bag of finely shredded parmesan. (Using half the almond meal still worked and dramatically lowered the carb count.)

I melt the butter, stir up the eggs, and mix it all together with my hands or a spoon. Patty it out on parchment paper whatever size and shape you prefer. Bake at 350 and flip to lightly brown both sides.

I’m not sure how long it takes – just keep an eye on them!

The carb count depends on the size & number and exact ingredients you use. I count the bag of Shredded Parmesan as 6 carbs, and some people don’t – or you may use a different cheese or brand. Again, you’ll want to use the MyFitnessPal Recipe Calculator to get accurate carb count & macros.

I made 15 smaller “biscuits” this time and they were less than 1 net carb each.

4 Responses to Low Carb Seafood Spinach Dip Recipe

Enjoy, Christina ?? As I mentioned in the post, there are so many cool variations you can do with this recipe! I would love to try it as a crunchy vegetable salad with the raw broccoli & cauliflower myself. ??

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Top 10 Cookery Schools in America

Working in a restaurant is not like cooking at home for your friends and family, and even for the most passionate chefs, living in a professional kitchen may not be the right choice. Many of them don't understand or do not understand the extraordinary dedication, time and hard work they spend to be a real cook - a real cook alone.

Keep in mind these 10 things before applying to the culinary school and it is very important to get the right education if you still have the courage to offer the intensity of the culinary industry - or if you just burn with an unquenchable passion.

The chef, who wants every candidate, of course wants the best possible training to be the best possible chef. There are many training options for future young chefs, but where do you start? Which schools are the best?

To answer, The Daily Meal worked with Voss Water to present the top 10 culinary schools in America.

Facilities and trainers, diploma programs, reputation and remarkable graduates, length of study, and finally, tuition fees were assessed during the ranking process.

Although many schools offer pastry programs, undergraduate degrees, and hospitality management courses, associate and certificate degree programs have been evaluated primarily for comparison purposes - particularly with regard to the cost and duration of the study.

So if you dream of becoming the next Anthony Bourdain, David Chang or Daniela Soto-Innes, start with this list and choose the right school for you.

10. San Diego Culinary Institute

9. Sullivan University National Center for Hospitality Studies

8. Auguste Escoffier School of Culinary Arts

7. L’Academie de Cuisine

6. Kendall College School of Culinary Arts

5. New England Culinary Institute

4. Johnson & Wales University College of Culinary Arts

3. International Culinary Center

2. The Culinary Institute of America

1. Institute of Culinary Education


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