| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Light or regular sour cream |
| 3/4 |
c |
(4 ounces) frozen salad shrimp; thawed, divided |
| 1/4 |
c |
Prepared salsa |
| 1/4 |
c |
Chopped cilantro; plus sprigs for garnish |
| 1 1/2 |
ts |
Mexican seasonings 1/4 teaspoon salt =20 |
|
|
Keebler Toasteds=99 or Townhouse cracker |
INSTRUCTIONS
Found this on the Keebler web site (I think the URL is www.keebler.com/):
In a medium bowl, combine sour cream, 1/2 cup shrimp, salsa, 1/4 cup
cilantro, Mexican seasonings and salt. Mix well.
Cover and refrigerate at least 30 minutes or up to 24 hours before serving.
To serve, garnish dip with remaining 1/4 cup shrimp and cilantro sprigs;
serve with crackers. Makes about 2 cups of dip.
Posted to Bakery-Shoppe Digest by Lee Ann Hamm <lhamm@premier.net> on Feb
02, 1998
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