Cucumber-Dill Shrimp Dip Recipe

Cucumber-Dill Shrimp Dip Recipe photo by Taste of Home

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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.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Cucumber-Dill Shrimp Dip Recipe

Prep: 15 min. + chilling

Yield: 8 Servings

15 15

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

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.

Nutritional Analysis: 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