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