Creamy Shrimp Dip
Ketchup, horseradish, and hot pepper sauce give this appetizer dip flavors similar to a shrimp cocktail.
Ingredients
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1 pound cooked small shrimp
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1 carton (8 ounces) reduced-fat sour cream
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4 teaspoons horseradish or more to taste
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1/4 cup ketchup
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1/4 cup reduced-fat mayonnaise
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1/2 teaspoon salt
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2 tablespoons fresh dill, snipped, plus more for garnish or 2 teaspoons dried dill weed
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1/4 teaspoon hot pepper sauce
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1/4 teaspoon black pepper
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3 heads endive
Directions
1.
Finely chop shrimp. In a medium-size bowl, combine sour cream, horseradish, ketchup, mayonnaise, salt, 2 tablespoons fresh dill, hot pepper sauce and pepper. Stir to combine; add shrimp and stir to mix thoroughly. Cover and refrigerate at least 2 hours or up to 1 day.
2.
Trim bottoms off endive and remove leaves, cutting end as needed. Remove dip from refrigerator 30 minutes before serving; garnish with dill. Serve with endive.
Nutrition information
Calories 21, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 20 mg, Sodium 77 mg, Carbohydrate 1 g, Fiber 0 g, Protein 2 g.
Percent Daily Values are based on a 2,000 calorie diet
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