Shrimp Dip

• 1 (6 oz.) pkg. frozen cooked baby shrimp, chopped in large chunks
• 1 c. sour cream
• 8 oz. pkg. cream cheese, softened (or more for stiffer dip)
• 2 tsp. cream-style prepared horseradish
• 1 tsp. dry mustard or 2 tsp. Dijon mustard
• 1 tsp. salt
• 2 tsp. lime or lemon juice
• 1 (10 oz.) can Ro-Tel tomatoes and green chilies
• 1 Tbsp. catsup
• 1/8 tsp. cayenne

1. Thaw shrimp; pat dry with paper towels and chop coarsely; set aside.
2. Place tomatoes and green chilies in a colander; press and drain well.
3. Using electric mixer or food processor, blend all ingredients except shrimp.
4. Add shrimp and stir in by hand, briefly and gently to retain chunk texture.
5. Chill 4 hours.
6. Serve with raw vegetables, chips or crackers.

frozen cooked baby shrimp, sour cream, cream cheese, creamstyle prepared horseradish, mustard, salt, lime, rotel tomatoes, catsup, cayenne

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1028587 (may not work)