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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is a favorite standby of mine when I need a quick appetizer, says Kathryn Goecke of Montrose, Colorado. The creamy dill dip, with chunks of shrimp and cucumber, makes a nice change from the standard shrimp and cocktail sauce. Ingredients:
3/4 cup reduced-fat sour cream |
4 ounces reduced-fat cream cheese, cubed |
1 tablespoon snipped fresh dill or 1 teaspoon dill weed |
1/4 teaspoon salt |
6 ounces cooked medium shrimp, peeled and deveined |
3/4 cup diced unpeeled cucumber |
assorted fresh vegetables or assorted crackers |
Directions:
1. In a large bowl, beat the sour cream, cream cheese, dill and salt until blended. Set aside three shrimp and 2 tablespoons cucumber for garnish.
2. Finely chop the remaining shrimp; add to sour cream mixture. Add remaining cucumber. Garnish with reserved shrimp and cucumbers. Refrigerate for at least 1 hour. Serve with vegetables or crackers. Yield: 8 servings.
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