Creamy Shrimp Dip

• 1 lb shrimp, cooked, finely chopped
• 8 ounces reduced-fat sour cream
• 4 teaspoons horseradish, to taste
• 14 cup ketchup
• 14 cup low-fat mayonnaise
• 12 teaspoon salt
• 2 tablespoons fresh dill, snipped, plus more for garnish or 1 teaspoon dried dill weed
• 14 teaspoon hot pepper sauce
• 12 teaspoon black pepper
• 3 heads endive

1. In a medium size bowl, combine sour cream, horseradish, ketchup, mayonnaise, salt, 2 tablespoons fresh dill, hot pepper sauce and pepper.
2. Stir to combine; add shrimp and stir to mix thoroughly.
3. Cover and refrigerate at least 2 hours or up to 1 day.
4. Trim bottoms off endive and remove leaves, cutting end as needed.
5. Remove dip from refrigerator 30 minutes before serving; garnish with dill.
6. Serve with endive.

shrimp, sour cream, horseradish, ketchup, lowfat mayonnaise, salt, fresh dill, hot pepper, black pepper, endive

Taken from www.food.com/recipe/creamy-shrimp-dip-222822 (may not work)