ARTICHOKE AND SHRIMP DIP1 pint sour cream
1 envelope
Good Seasons Garlic DressingWorcestershire Sauce
Tabasco Sauce
Garlic powder
Cayenne
Lemon juice
Salt
1 (4 1/2 ounce) can
salad shrimp, drained
1 (8 1/2 ounce) can
artichoke hearts, drained and chopped
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
Paprika
Combine sour cream, dressing mix, and seasonings to taste.
Add the shrimp, artichoke hearts, parsley and chives; mix well. Put in a serving bowl and sprinkle top with paprika.
Refrigerate several hours before serving.
From: Patti Perkins Goodbread
Source: American Airlines Kiwi Cooks