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
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