Chili Shrimp Dip
Fabulous, easy, cold shrimp dip recipe!
Servings: 10 servings
Ingredients
- One 14-ounce can artichoke hearts, drained and chopped
- One 6-ounce can shrimp, drained and crumbled
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 tablespoons finely grated yellow onion
- 3 teaspoons chili sauce
- 1 teaspoon horseradish
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- dash of Tabasco sauce
- dash of Worcestershire sauce
- crackers and/or baguette slices, for serving
Instructions
- In a medium bowl, combine all of the ingredients and mix well. Sprinkle with paprika for a decorative touch. Refrigerate at least 2 hours until ready to serve.
- Serve with crackers or crusty baguette slices.
Notes
- *It's okay to use low fat mayonnaise and low fat sour cream, if you'd like.
- *Chili sauce is a bottled item near the ketchup and sauce products in your grocery store.
- *If you are preparing this as GLUTEN-FREE, just be sure to use brands of mayo, Worcestershire sauce and chili sauce that are known to be GF.
Nutrition
Serving: 1serving | Calories: 106kcal | Carbohydrates: 5g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 49mg | Sodium: 455mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 9.7mg | Calcium: 49mg | Iron: 0.7mg