RICH SHRIMP SALAD

Arlene Wanderman represents the Olive Oil Council. This recipe of hers for shrimp salad - almost a dip - is delicious even though it includes no olive oil. This can be made up to two days ahead.

1 (8 oz) pkg cream cheese, room temperature
1/2 cup plain yogurt
2 tbsp fresh lemon juice
2 tbsp finely chopped onion
2 tbsp snipped fresh dill sprigs
1 tsp kosher salt
1/2 tsp freshly ground white pepper
1/4 tsp to 1/2 tsp. ground cumin
1/2 tsp cayenne pepper
1/2 tsp to 1 tsp. hot red pepper sauce
1 lb peeled cooked shrimp, cut into 1/4-inch dice

In bowl of mixer, beat all ingredients except shrimp until smooth.

Stir in shrimp.

Cover and chill at least 2 hours.

The seasonings will get more intense as the shrimp sits covered in the refrigerator. If serving the day you make it, increase the seasonings to taste.

This recipe yields 3 cups of shrimp salad
Source: Party Food: Small and Savory by Barbara Kafka