Description
A rich and creamy salad to serve on toasted bread, crispbread, or to top a lettuce salad
Ingredients
2 lbs cooked shrimp, thawed, tails removed, and roughly chopped
8 oz cream cheese, room temperature
1 c mayonnaise
1 c plain greek yoghurt
2 Tbsp red onion, grated or finely chopped
3 tsp dijon mustard
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried dill, or 1 tsp chopped fresh dill
juice of 1/2 lemon
Bread for toast, or lettuce salad
Instructions
Combine all the ingredients, except for the shrimp and bread, in the bowl of a stand mixer. Beat until smooth.
Gently fold in thawed and chopped shrimp and season to taste. Serve with fresh dill garnish, if desired.
Notes
I use large, pre-cooked shrimp, and chop each one roughly into thirds. Tiny salad shrimp can be left whole.
Double the amount if you substitute fresh dill for dried dill.
Grated onion will eliminate any risk of biting into a chunk.
- Prep Time: 15 minutes
