To be honest, we'd consider just about any dip that's made with tiny shrimp to be sensational. But this one is our favorite.
What You Need
Original recipe yields 24 servings
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
2 cans (4-1/4 oz. each) tiny shrimp, drained
1/4 cup finely chopped green onion s
2 Tbsp. HEINZ Tomato Ketchup
1 Tbsp. KRAFT Prepared Horseradish
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Let's Make It
Mix all ingredients until well blended; cover.
Refrigerate several hours or until chilled.
Serve with assorted cut-up vegetables, rice cakes or bread slices.
How to Make Carrot Sticks
Cut peeled whole carrots in half lengthwise. Cut each piece in half lengthwise again, then cut each piece crosswise in half.
Dip can be made a day in advance. Most vegetables can be cut up a day in advance as well. Cover and refrigerate until ready to use.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.