A spicy cold shrimp dip great with crackers.
|3 ozs.||Cream Cheese|
|1/2 cup||Thousand Island Salad Dressing|
|3 dashes||Tabasco Sauce|
|1&1/2 tsps.||Seasoned Salt|
|1&1/2 tsps.||Horseradish, grated|
|1/2||White Onion, small|
|1 2-oz. jar||Pimientos, chopped|
|2||Green Onions, chopped|
|Decorative Lettuce, (optional)|
Place the Cream Cheese in a large bowl to soften at room temperature.
Boil, drain, peel, and chop the Shrimp or use cooked salad shrimp. (If you use salad shrimp, rinse and wring out any excess water.)
Using a fork, work the Mayonnaise into the Cream Cheese until blended. Whisk the Thousand Island Salad Dressing, Tabasco Sauce, Seasoned Salt, and grated Horseradish into the cream cheese mixture and blend thoroughly. Grate the White Onion into the bowl and whisk in. Drain the Pimientos, and mix along with the chopped Green Onions into the mixture in the bowl. Fold in the shrimp and refrigerate covered 8 hours.
Place in a decorative bowl or on a bed of Decorative Lettuce. Serve with Crackers.
Source: Rhetta Killion, mother of Jim, a friend from the seminary.
Yield: 4 cups
Nutrition Facts per Serving:
8g Fat (61.6% calories from fat)
trace Dietary Fiber
Exchanges per Serving:
1 1/2 Lean Meat
0 Other Carbohydrates.
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