Dilled Cucumber-Shrimp Spread
- 1 cup dry curd low-fat cottage cheese
- 1/2 package Neufchatel cheese, softened
- 1/4 cup nonfat plain yogurt
- 1 Tbsp. snipped fresh dill weed or 1 tsp. dried dill weed
- 1 tsp. lemon juice
- freshly ground pepper
- 1 cup well-drained shredded seeded cucumber
- 1 can small shrimp, rinsed and drained
Place all ingredients except pepper, cucumber and shrimp in bowl of food processor fitted with steel blade or in blender container. Cover and process until smooth, about 30 seconds. Spread mixture in shallow 9 inch serving plate; sprinkle with pepper. Top with cucumber and shrimp. Cover and refrigerate at least 2 hours. Serve with vegetable slices or crackers, if desired.
By Robin from Washington, IA
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