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  • 1 1/2 c Light or regular sour cream
  • 3/4 c (4 ounces) frozen salad shrimp; thawed, divided
  • 1/4 c Prepared salsa
  • 1/4 c Chopped cilantro; plus sprigs for garnish
  • 1 1/2 ts Mexican seasonings 1/4 teaspoon salt =20
  • Keebler Toasteds=99 or Townhouse cracker


Found this on the Keebler web site (I think the URL is In a medium bowl, combine sour cream, 1/2 cup shrimp, salsa, 1/4 cup cilantro, Mexican seasonings and salt. Mix well.
Cover and refrigerate at least 30 minutes or up to 24 hours before serving. To serve, garnish dip with remaining 1/4 cup shrimp and cilantro sprigs; serve with crackers. Makes about 2 cups of dip.
Posted to Bakery-Shoppe Digest by Lee Ann Hamm <> on Feb 02, 1998