2003 Cucumber-Dill Shrimp Dip

By boandozzy

One serving (1/4 cup dip) equals 82 calories, 5 g fat (3 g saturated fat), 45 mg cholesterol, 158 mg sodium, 3 g carbohydrate, trace fiber, 5 g protein.

Diabetic Exchanges: 1 lean meat, 1/2 fat.

Originally published as Cucumber-Dill Shrimp Dip in Light & Tasty October/November 2002, p5

Ingredients

• 3/4 cup light 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

Preparation

Step 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.
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.