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Dilly Seafood Dip
Submitted by: Lindalee S.
Ingredients
1 lemon
1/2 cucumber
1/4 Cup mayonnaise
1 small red bell pepper
3/4 cup sour cream
1 carrot
2 tbs. Dill Mix
green onions
1 clove garlic
1/4 pound (4 oz) cooked medium shrimp, shelled and deveined
10 cups assorted fresh vegetables such as carrots, cucumbers, broccoli,
cauliflower, mushrooms, or celery
Directions
Zest whole lemon using Lemon Zester/Scorer. Juice lemon using Lemon Aid
to yield 1 tbs. juice. Combine lemon zest, juice, may, sour cream and
dill mix in 1-Qt Batter Bowl; mix well with Super Scraper. Press garlic
into batter bowl using Garlic Press. Finely chop shrimp, cucumber, and
1/4 of bell pepper with Food Chopper. Grate carrot using Ultimate Slice
& Grate. Slice green onions using 8" chef's knife. Add chopped
ingredients, carrots, and green onions to batter bowl; mix well. Pour
dip into Chillzanne Mini-Bowl. Place mini-bowl in center of Chillzanne
platter fitted with Chilzanne Platter Divider. Fill platter sections
with vegetables. Serve dip using Bamboo Spooners.
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