Cucumber-Dill Shrimp Dip Recipe
- 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
- 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.
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.