Thursday, June 17, 2010

Dill Shrimp Dip

1 cup Mayo
1 cup Sour Cream
1 cup shrimp, cooked, cooled, & shelled
1 tsp minced onions
1 tsp dill weed
1 tsp seasoning salt

Put all ingredients in blender & process until smooth.
Pour into either a serving bowl or storage container & cover.
Refrigerate 2-3 hours before serving.

Serve with buttery crackers.

Thank you Erin of Mama Cubed Creations.

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