Thursday, March 26, 2009

Shrimp & Blue Cheese Spread

2-1/2 lb cooked shrimp, peeled, deveined & chopped
4 oz reduced-fat cream cheese, softened
4 green onions, finely chopped
1 celery stalk, finely chopped
1 cup crumbled reduced-fat blue cheese
1 cup light mayonnaise
1/2 cup light sour cream
2 tbl chopped freshly parsley
2 tsp lemon juice
1 tsp Dijon mustard
1/2 tsp salt
1/2 tsp pepper

Combine all ingredients until well blended. Cover and chill 4 hours. Serve with cut-up raw veggies or pita chips.

Makes about 5-1/2 cups

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