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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 8 |
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From a recent Family Circle, 2007. For a healthy option, surround the dip with endive leaves instead of crackers. Haven't tried it yet. Ingredients:
1 lb shrimp, cooked, finely chopped |
8 ounces reduced-fat sour cream |
4 teaspoons horseradish, to taste |
1/4 cup ketchup |
1/4 cup low-fat mayonnaise |
1/2 teaspoon salt |
2 tablespoons fresh dill, snipped, plus more for garnish or 1 teaspoon dried dill weed |
1/4 teaspoon hot pepper sauce |
1/2 teaspoon black pepper |
3 heads endive |
Directions:
1. In a medium size bowl, combine sour cream, horseradish, ketchup, mayonnaise, salt, 2 tablespoons fresh dill, hot pepper sauce and pepper.
2. Stir to combine; add shrimp and stir to mix thoroughly.
3. Cover and refrigerate at least 2 hours or up to 1 day.
4. Trim bottoms off endive and remove leaves, cutting end as needed.
5. Remove dip from refrigerator 30 minutes before serving; garnish with dill.
6. Serve with endive.
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