Post by marlaoh on Mar 3, 2003 7:17:14 GMT -6
Asian Shrimp Dip
1 8-ounce carton dairy sour cream
1 4-1/2-ounce can shrimp, rinsed, drained and chopped
1/2 cup finely chopped celery
1/2 cup finely chopped water chestnuts
1/4 cup finely chopped green onion
1/4 cup mayonnaise or salad dressing
2 teaspoons soy sauce
1/4 teaspoon ground ginger
1/8 teaspoon garlic powder
Dippers such as sugar snap peas, celery sticks, sweet pepper pieces
1. Combine sour cream, shrimp, celery, water chestnuts, green onion, mayonnaise or salad dressing, soy sauce, ginger, and garlic powder in a bowl; mix well. Cover and chill 2 to 8 hours.
2. Serve with sugar snap peas, celery sticks, and sweet pepper pieces. Makes about 2 cups dip (32, one tablespoon servings).
Make-Ahead Tip: Up to 8 hours ahead, prepare dip; cover and chill.
1 8-ounce carton dairy sour cream
1 4-1/2-ounce can shrimp, rinsed, drained and chopped
1/2 cup finely chopped celery
1/2 cup finely chopped water chestnuts
1/4 cup finely chopped green onion
1/4 cup mayonnaise or salad dressing
2 teaspoons soy sauce
1/4 teaspoon ground ginger
1/8 teaspoon garlic powder
Dippers such as sugar snap peas, celery sticks, sweet pepper pieces
1. Combine sour cream, shrimp, celery, water chestnuts, green onion, mayonnaise or salad dressing, soy sauce, ginger, and garlic powder in a bowl; mix well. Cover and chill 2 to 8 hours.
2. Serve with sugar snap peas, celery sticks, and sweet pepper pieces. Makes about 2 cups dip (32, one tablespoon servings).
Make-Ahead Tip: Up to 8 hours ahead, prepare dip; cover and chill.