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Sheila's Low-Carb Shrimp Dip

Sheila's Low-Carb Shrimp Dip
  • Category

    Main Dish

  • Cusine

    Low-Carb

Ingredients

8 oz. cream cheese, softened to room temperature

3/4 cup sour cream

2 tsp. fresh lemon juice

2 tsp. Beau Monde Seasoning

2 tsp. dried dill weed

1/2 cup finely chopped green onions

1 cup chopped red bell pepper 

2 cups frozen cooked shrimp, thawed and cut in pieces about 3/8 inch

fresh low-carb veggies to serve with the dip such as celery, red pepper strips, sugar snap peas, cauliflower, broccoli, jicama, etc.

Directions

Let shrimp thaw overnight in refrigerator, then drain well. If they seem wet, I wrap them in a paper towel and squeeze out as much moisture as I can. Use food processor to blend together the cream cheese, sour cream, lemon juice, Beau Monde Seasoning , and dried dill weed. Remove from food processor and put into mixing bowl. Stir in chopped green onion and chopped bell pepper, then gently fold in shrimp. Chill dip for at least an hour before serving for best flavor. Serve with celery, red pepper strips, sugar snap peas, cauliflower, broccoli, jicama, or other veggie dippers of your choice.