Yogurt-shrimp spread
Yield: 2 Cups
Ingredients:
- 8 oz Cream cheese softened
- 6 oz Plain yogurt
- 1 tb Snipped chives
- 1 ts Prepared horseradish
- 1/4 ts Salt
- 4 1/2 oz Small shrimp
Instructions:
rinsed and -drained Mix all ingredients except shrimp thoroughly. Coarsely chop shrimp; stir into cheese mixture. Cover and refrigerate 2 hours. Serve with bran snack toast if desired. 2 cups spread; 50 calories per tb. Source: Betty Crocker's Cookbook 6th Edition
