| Written By Recipe Coordinator |

This outstanding low carb cucumber and shrimp dip recipe is easy to make and has a record low calorie count of 82. This shrimp dip is easy to whip together and has a variety of uses. Make it a point of having it on your dinner table at all times!
3/4 cup reduced-fat sour cream
4 ounces reduced-fat cream cheese, cubed
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1/4 teaspoon salt
6 ounces cooked medium shrimp, peeled and deveined
3/4 cup diced unpeeled cucumber
Assorted fresh vegetables or assorted crackers
1. In a large bowl, beat the sour cream, cream cheese, dill and salt until blended.
2. Set aside three shrimp and 2 tablespoons cucumber for garnish.
3. Finely chop the remaining shrimp; add to sour cream mixture. Add remaining cucumber.
4. Garnish with reserved shrimp and cucumbers. Refrigerate for at least 1 hour. Serve with vegetables or crackers.
Makes 8 servings.
Nutrition Facts:
One serving: (1/4 cup dip);
Calories: 82;
Fat: 5 grams;
Saturated Fat: 3 grams;
Cholesterol: 45 milligrams;
Sodium: 158 milligrams;
Carbohydrate: 3 grams;
Fiber: 0 grams;
Protein: 5 grams;
Diabetic Exchange: 1 lean meat, 1/2 fat.
Recipe and photo courtesy of Taste of Home Magazine.





Mister Wong
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