Shrimp & Pistachio Spread
Yield
2 cupsPrep
1 hrsCook
0 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cottage cheese
creamed |
*
|
| 2 | tablespoons |
lemon juice
|
|
| ½ | teaspoon |
onion powder
|
|
| 1 | cup |
shrimp, cooked
chopped, or 1 can tiny shrimp, rinsed and drained |
*
|
| ½ | cup |
pistachio nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cottage cheese
creamed |
*
|
| 3E+1 | ml |
lemon juice
|
|
| 2.5 | ml |
onion powder
|
|
| 237 | ml |
shrimp, cooked
chopped, or 1 can tiny shrimp, rinsed and drained |
*
|
| 118 | ml |
pistachio nuts
chopped |
|
Directions
Place cottage cheese, lemon juice and onion powder in blender or food processor.
Cover and blend on high speed about 2 minutes, stopping blender occasionally to scrape sides, or process, 30 seconds or until smooth.
Pour into small bowl. Stir in shrimp and nuts. Cover and refrigerate at least 1 hour.
Serve with assorted crackers or ruffled potato chips if desired.
