Cucumber  Dill  Shrimp  Dip

 

 

 

 

INGREDIENTS:

3/4 cup sour cream

  4 ounces 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

 

 


DIRECTIONS:

 

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.

 

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.

 

 

Serves 8

 

 

 

 

 

Horseradish  Crab  Dip

 

 

 

 

INGREDIENTS:

1 package (8 ounces) cream cheese, softened

2 to 3 tablespoons picante sauce

1 to 2 tablespoons prepared horseradish

1 can (6 ounces) crabmeat, drained, flaked and cartilage removed

Celery sticks

 

 

 

DIRECTIONS:

 

In a large bowl, beat the cream cheese, picante sauce and horseradish until blended.

Stir in crab.

 

Serve with celery.

 

 

Serves 1 1/2 cups

 

 

 

 

 

Chunky  Vegetable  Dip

 

 

 

 

INGREDIENTS:
 

1 cup (8 ounces) sour cream

1/2 cup finely chopped seeded cucumber

1/4 cup chopped green onions

1/4 cup finely chopped radishes

1 to 2 tablespoons cider or tarragon vinegar

1 1/2 teaspoons prepared horseradish

3/4 teaspoon salt

1 large bell pepper, cut into a cup

Assorted fresh vegetables

 

 

 

DIRECTIONS:

 

In a bowl, combine the first seven ingredients; mix well.

 

Cover and refrigerate.

 

Serve in a pepper cup with vegetables for dipping.

 

 

Serves 1 1/2 cups

 


 

 

              

     

 

 Salem's Den  Salem 2004 and Beyond