Name: Thai Shrimp Dip
Yield: 3 cups (serving size: 1/4 cup)
Ingredients: 1 pound medium shrimp, cooked and peeled; ¼ cup (2 ounces) 1/3-less-fat cream cheese; 2 tablespoons light mayonnaise; 2 tablespoons fresh lime juice; 2 teaspoons Thai fish sauce or low-sodium soy sauce; 1 (12.3-ounce) package reduced-fat firm tofu, drained; 1 teaspoon dark sesame oil; 1 tablespoon minced peeled fresh ginger; 1 garlic clove, minced; 3 tablespoons minced green onions; 3 tablespoons chopped fresh cilantro; Cooked and peeled shrimp (optional); Cilantro sprig (optional)

Place the first 3 ingredients in a food processor, and process until minced. Add lime juice, fish sauce, and tofu; pulse until blended. Heat oil in a small skillet over medium heat; sauté ginger and garlic 2 minutes. Add to shrimp mixture, and pulse until combined. Add onions and chopped cilantro, and pulse 3 to 4 times. Spoon into a bowl; cover and chill 1 hour. Garnish dip with additional shrimp and cilantro sprig, if desired.

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Thai Shrimp Dip

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