2tablespoons fresh dill or 11⁄2 teaspoons dried dill
3green onions, cut into 1-inch pieces
1strip lemon peel, yellow portion only
2packages (8 oz. each) cream cheese, softened
8 ounces sour cream
1⁄2 cup mayonnaise or salad dressing
2tablespoons fresh lemon juice
1⁄2
1⁄2 teaspoon salt
2packages (7 oz. each) frozen cooked tiny shrimp, thawed and drained
42
SHRIMP DILL DIP
Position mini bowl and mini blade in work bowl. With processor running, add dill through small feed tube. Process until chopped. Add onions. Process until finely chopped, 5 to 10 seconds. Set aside.
Exchange mini bowl and mini blade for multipurpose blade in work bowl. With processor running, add lemon peel through small feed tube. Process until finely chopped, 5 to 10 seconds. Add cream cheese, sour cream, mayonnaise, lemon juice, horseradish, pepper sauce, and salt. Process until smooth, 10 to 15 seconds. Add dill mixture. Pulse 1 to 2 times, about 2 seconds each time, or until mixed; scrape bowl if necessary. Add shrimp. Pulse 3 times, about 1 second each time, or until mixed.
Before serving, chill at least 1 hour to blend flavors.
Yield: 40 servings (2 tablespoons per serving).
Per Serving: About 80 cal, 3 g pro, 1 g carb, 7 g total fat, 3.5 g sat fat, 35 mg chol, 200 mg sod.