Italian Shrimp Dip
|Cream cheese||8 Ounce, softened|
|Sour cream||1 Pint|
|Dry italian dressing mix||1|
|Lemon juice||1 Teaspoon|
|Finely chopped green pepper||1 Tablespoon|
|Tiny fresh shrimp||8 Ounce, cooked|
|Red cabbage/Round rye bread loaf||1|
|Vegetable crudites/Vegetable chips||1 Cup (16 tbs)|
Combine softened cream cheese, sour cream, dressing mix, lemon juice and green pepper.
Mix with beater.
Fold shrimp into mixture by hand so as not to break up shrimp.
Refrigerate 24 hours.
Serve in a red cabbage which has been hollowed out or in a country round loaf of rye or pumpernickel break.
Use vegetable crudites or chips as dippers