Whole Foods Shrimp Dip

This dip was inspired by the fact that I had cooked shrimp in my freezer and I found it did not taste great when eaten as the main ingredients to a dish so I opted to hide it in a dip.  There are not many recipes out there for a shrimp dip, but I was pleased by what Whole Foods had to offer.

I halved the recipe since I was short on shrimp but I loved the medley of flavors with acidity from lemons, a kick from hot sauce, and bits of shrimp strewn throughout.  I also liked that it kept in my fridge well for a few days and only tasted better the more it rested.

Ingredients

•1/2 pound cooked, peeled shrimp

•4 green onions, roughly chopped

•8 ounces Neufchâtel cheese, at room temperature

•1/2 cup nonfat plain Greek yogurt

•1 1/2 teaspoons hot sauce

•1/2 lemon, zest and juice of

•1/4 teaspoon fine sea salt

Simply place in a food processor until shrimp is chopped.  Stir and place in container in the refrigerator.

Here is the link for the Whole Foods recipe… gotta give credit where credit is due!

http://www.wholefoodsmarket.com/recipe/quick-and-easy-shrimp-dip

Friendsgiving 1- Cream-less Creamy Cauliflower soup

Well it is that time of year again.  It is not necessarily all about the family, rather the things we are thankful for including our friends.  My new favorite way to spend a day off is cooking with friends.  This week Mary’s turn.  We whipped up a last minute meal of cauliflower soup and speculoos blondies.  The soup was a recipe from Whole Foods meant to be served as little “soup shooters” but it was so tasty it deserved to be served as the main dish.

Well it is ironic that I found this recipe while shopping at Whole Foods.  I adore making soups because they are so easy especially this one which calls for a pound of frozen cauliflower, but my whole foods does not carry it.  After trying three grocery stores I stocked up on cauliflower and was ready to cook.  

The recipe from whole foods says it makes 12 servings of little shooters, but I made this more of the main event and finished off the whole batch before the end of the night.  The addition of crunchy almonds really took the soup to the next level.

Creamy Creamless Cauliflower Soup

1 lb frozen cauliflower

3.5 C Unsweetened almond milk

salt/pepper

2 apples diced (I used one large apple)

1T lemon juice

1 onion (thank heavens I already had one caramelized to save time and chopping tears)

Topping

1/2 C Slivered almonds (lightly toasted)

1/4 C Chopped Parsley

Lemon zest from 2 small lemons

Here is the link to the Whole Foods Method

http://www.wholefoodsmarket.com/recipe/creamy-cauliflower-and-apple-soup-shooters

 

MY METHOD

Combine all soup ingredients except lemon juice and let simmer for 30 minutes.  Pour in lemon juice and blend.  Serve and top with almond mixture! So so simple.  The only recommendation is to make sure you use enough salt and pepper to amp up the flavor.

Our other creations that day will be in following posts.  Thanks Mary