1/4 cup cilantro leaf
2 scallions, cut into thirds
1 teaspoon minced garlic
1 jalapeno, chopped
10 ounces frozen chopped spinach, thawed and squeezed dry
1/2 cup low fat mayonnaise
4 ounces goat cheese (chevre), softened
1 tablespoon fresh lime juice
Salt and pepper
3/4 lb cooked shrimp, chopped into small pieces
In a food processor, pulse the cilantro, scallions, garlic, and jalapeno until finely chopped. Add the spinach, mayonnaise, chevre, lime juice, pepper and salt. Process until smooth.
Add the shrimp and pulse until finely chopped.
Transfer the dip to a bowl; cover and chill in refrigerator until ready to serve.