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Cucumber-Dill Shrimp Dip

 Cucumber-Dill Shrimp Dip
"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.
8 ServingsPrep: 15 min. + chilling


  • 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


  • 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 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.