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Cucumber-Dill Shrimp Dip Recipe
Cucumber-Dill Shrimp Dip Recipe photo by Taste of Home

Cucumber-Dill Shrimp Dip Recipe

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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.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8 servings

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

Nutritional Facts

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.

Directions

  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.
  2. 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.
Originally published as Cucumber-Dill Shrimp Dip in Light & Tasty October/November 2002, p5

Nutritional Facts

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.

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