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  • 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
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Spicy Italian Sausage Queso

Impress your kids (and their friends) with this Spicy Sausage Queso Dip. See how easy it is to make using Johnsonville Hot Italian Sausage. Goes perfect with chips, garlic toast, veggies and more!

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.
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, sat. fat (g) 0, carb. (g) 1, fiber (g) 0, pro. (g) 2, sodium (mg) 77, Percent Daily Values are based on a 2,000 calorie diet
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