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Cucumber-Dill Shrimp Dip

Total Time

Prep: 15 min. + chilling


8 servings

"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.


  • 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.

Nutrition Facts

1/4 cup: 82 calories, 5g fat (3g saturated fat), 45mg cholesterol, 158mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 5g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat.

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