Yield: 1 Servings
|1½ cup||Light or regular sour cream|
|¾ cup||(4 ounces) frozen salad shrimp; thawed, divided|
|¼ cup||Prepared salsa|
|¼ cup||Chopped cilantro; plus sprigs for garnish|
|1½ teaspoon||Mexican seasonings 1/4 teaspoon salt =20|
|Keebler Toasteds=99 or Townhouse cracker|
Found this on the Keebler web site (I think the URL is www.keebler.com/): In a medium bowl, combine sour cream, ½ cup shrimp, salsa, ¼ 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 ¼ cup shrimp and cilantro sprigs; serve with crackers. Makes about 2 cups of dip.
Posted to Bakery-Shoppe Digest by Lee Ann Hamm <lhamm@...> on Feb 02, 1998