Dilled Shrimp Spread
Holiday Baking 2006 by Canadian Living
This gorgeous spread also makes a nice sandwich filling.
1/3 cup light mayonnaise
1/3 cup light sour cream
3 tbsp chili sauce
2 tbsps chopped fresh dill
1/2 tsp celery seeds (optional)
1/4 tsp each salt and pepper
1 bag (1 lb) frozen peeled deveined cooked shrimp, thawed
1 each stalk celery and green onion, chopped
In food processor, blend mayonnaise, sour cream chili sauce, dill, celery seeds (if using), salt and pepper until smooth. Add all but 3 of the shrimp, celry and green onion; pulse until shrimp is roughly chopped. Transfer to serving bowl; garnish with remaining shrimp. Cover and refrigerate for 1 hour.
Make ahead: Refrigerate for up to 24 hours.
Makes about 3 cups.
Holiday Baking 2006 by Canadian Living
This gorgeous spread also makes a nice sandwich filling.
1/3 cup light mayonnaise
1/3 cup light sour cream
3 tbsp chili sauce
2 tbsps chopped fresh dill
1/2 tsp celery seeds (optional)
1/4 tsp each salt and pepper
1 bag (1 lb) frozen peeled deveined cooked shrimp, thawed
1 each stalk celery and green onion, chopped
In food processor, blend mayonnaise, sour cream chili sauce, dill, celery seeds (if using), salt and pepper until smooth. Add all but 3 of the shrimp, celry and green onion; pulse until shrimp is roughly chopped. Transfer to serving bowl; garnish with remaining shrimp. Cover and refrigerate for 1 hour.
Make ahead: Refrigerate for up to 24 hours.
Makes about 3 cups.
