This rich creamy low carb seafood dip is amazingly delicious!
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
- 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:
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 1 packet of Knorr Vegetable Recipe Mix with 1 cup of Daisy Brand Sour Cream and 2 cups of Duke’s Mayonnaise. Add chopped shrimp and drained spinach.
Mix it all together and let it sit in the refrigerator for a few hours.
That’s it! 🙂
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.
Made: 5 cups (20 servings)
Serving Size: 1/4 cup
1.5 Net Carbs per 1/4 Cup Serving
Macros: 89% Fat, 8% Protein
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.
Next I sliced and weighed my cucumber to enjoy the dip.
I got the nutrition facts from the National Nutrient Database: Cucumbers.
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.
I get my almond meal online here: Bob’s Red Mill Almond Meal/Flour. That’s a GREAT site for many low carb, gluten free and sugar free products you can’t easily find in your local stores. Here’s a list of great low carb products we love.
That’s also where I get the Low Carb Bagels & Sliced Bread that I really love.
I hope you enjoyed this EASY low carb recipe! 🙂
Stay tuned for more simple low carb food ideas and my daily food diaries!
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