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2 tablespoons fresh dill or 1
1
⁄2
teaspoons dried dill
3 green onions, cut into
1- inch pieces
1 strip lemon peel, yellow
portion only
2 packages (8 oz. each) cream
cheese, softened
8 ounces sour cream
1
⁄2 cup mayonnaise or salad
dressing
2 tablespoons fresh lemon juice
2–3 teaspoons horseradish
teaspoon hot pepper sauce
1
⁄2 teaspoon salt
2 packages (7 oz. each) frozen
cooked tiny shrimp, thawed
and drained
Position mini bowl and mini blade in work bowl. With processor running, add dill
through small feed tube. Process until chopped. Add onions. Process until finely
chopped, 5 to 10 seconds. Set aside.
Exchange mini bowl and mini blade for multipurpose blade in work bowl. With processor
running, add lemon peel through small feed tube. Process until finely chopped, 5 to 10
seconds. Add cream cheese, sour cream, mayonnaise, lemon juice, horseradish, pepper sauce,
and salt. Process until smooth, 10 to 15 seconds. Add dill mixture. Pulse 1 to 2 times, about 2
seconds each time, or until mixed; scrape bowl if necessary. Add shrimp. Pulse 3 times, about
1 second each time, or until mixed.
Before serving, chill at least 1 hour to blend flavors.
Yield: 40 servings (2 tablespoons per serving).
Per Serving: About 80 cal, 3 g pro, 1 g carb, 7 g total fat, 3.5 g sat fat, 35 mg chol,
200 mg sod.
SHRIMP DILL DIP
1
⁄2–
3
⁄4