Yogurt-shrimp spread

Yield: 2 Cups

Measure Ingredient
8 ounces Cream cheese, softened
6 ounces Plain yogurt
1 tablespoon Snipped chives
1 teaspoon Prepared horseradish
¼ teaspoon Salt
4½ ounce Small shrimp, rinsed and drained

Mix all ingredients except shrimp thoroughly. Coarsely chop shrimp; stir into cheese mixture. Cover and refrigerate 2 hours. Serve with bran snack toast if desired. 2 cups spread; 50 calories per tb.

Source: Betty Crocker's Cookbook, 6th Edition

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