- 3/4 cup sour cream
- 1/2 cup fresh parsley
- 1/2 cup mayonnaise
- 1 green onion, chopped
- 1 tablespoon dried dill leaves
- 2 teaspoons lemon zest and juice
- 1 garlic clove
- 1 lb. shrimp, cooked, peeled, deveined
- Salt and Pepper, to taste
Process first 7 ingredients in a food processor or blender with salt and pepper until smooth. (Note: Start with 2 tablespoons water in the bottom of the blender.) Chill for at least 1 hour before serving. (Note: Store extra in refrigerator up to 1 week.) Serve the shrimp with the dipping sauce.
Sponsor: Dan’s Market
