Shelly's Recipe

HERBED SHRIMP DIP

Category: Dips - Cold

4 oz. cream cheese, softened
1 cup sour cream
2 tbsp. fresh lemon juice
1/2 tsp. finely grated lemon zest
1-1/2 cups chopped baby shrimp (about 8 oz.), or 2 cans (6-1/2 oz.) minced clams, drained
2 tbsp. minced chives
2 tbsp. minced parsley
2 tsp. minced basil
Tabasco (optional)
Salt and pepper
Crackers and/or potato chips, for serving

Stir together cream cheese and sour cream in a medium bowl until smooth. Gently stir in lemon juice and lemon zest, then stir in shrimp (or clams) and herbs. Season to taste with Tabasco (if using), salt and pepper. Transfer to a serving bowl and refrigerate at least 2 hours before serving. Serves 8

To serve, set bowl on serving platter and surround with crackers and/or potato chips.