Ingredients
  • 1   pound 
    cooked small shrimp
  • 1   
    carton (8 ounces) reduced-fat sour cream
  • 4   teaspoons 
    horseradish or more to taste
  • 1/4  cup 
    ketchup
  • 1/4  cup 
    reduced-fat mayonnaise
  • 1/2  teaspoon 
    salt
  • 2   tablespoons 
    fresh dill, snipped, plus more for garnish or 2 teaspoons dried dill weed
  • 1/4  teaspoon 
    hot pepper sauce
  • 1/4  teaspoon 
    black pepper
  • 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
Per Serving: cal. (kcal) 21, Fat, total (g) 1, chol. (mg) 20, carb. (g) 1, pro. (g) 2, sodium (mg) 77, Percent Daily Values are based on a 2,000 calorie diet
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