Creamy Shrimp Dip

Ketchup, horseradish, and hot pepper sauce give this appetizer dip flavors similar to a shrimp cocktail.

Creamy Shrimp Dip
Yield: 3 cups Prep 10 mins Chill 2 hrs


  • 1 pound cooked small shrimp
  • 1 carton (8 ounces) reduced-fat sour cream
  • 4 teaspoons horseradish or more to taste
  • 1/4 cup ketchup
  • 1/4 cup reduced-fat mayonnaise
  • 1/2 teaspoon salt
  • 2 tablespoons fresh dill, snipped, plus more for garnish or 2 teaspoons dried dill weed
  • 1/4 teaspoon hot pepper sauce
  • 1/4 teaspoon black pepper
  • 3 heads endive

Make It

1. Finely chop shrimp. In a medium-size bowl, combine sour cream, horseradish, ketchup, mayonnaise, salt, 2 tablespoons fresh dill, hot pepper sauce and pepper. Stir to combine; add shrimp and stir to mix thoroughly. Cover and refrigerate at least 2 hours or up to 1 day.

2. Trim bottoms off endive and remove leaves, cutting end as needed. Remove dip from refrigerator 30 minutes before serving; garnish with dill. Serve with endive.

Nutrition Facts

Amount Per Serving: cal. (kcal): 21, Fat, total (g): 1, chol. (mg): 20, sat. fat (g): , carb. (g): 1, fiber (g): , pro. (g): 2, sodium (mg): 77, Percent Daily Values are based on a 2,000 calorie diet.