ARTICHOKE AND SHRIMP DIP

1 pint sour cream
1 envelope Good Seasons Garlic Dressing
Worcestershire 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