1/3 cup nonfat sour cream
8 oz nonfat cream cheese, softened
1/2 cup finely diced celery
1/2 cup finely chopped onion
2 Tbsp. fresh lemon juice
1/4 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground red pepper
2 small cans (7 oz each) tiny shrimp, drained
Combine sour cream and cream cheese with a mixer. Stir in remaining ingredients. Cover and chill until serving time.
Makes about 21 servings, 2 tablespoons each.
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