Healthy Shrimp Dip with Veggie Crudites

ingredients

8 oz. low-fat cream cheese, room temperature
3/4 cup low-fat cottage cheese or low-fat sour cream
2 tsp. fresh lemon juice
2 tsp. dill weed (dried)
2 tsp. Bon Appetit Seasoning or celery salt
1/2 cup finely chopped green onions
1 cup chopped red bell pepper
(one large pepper, cut in pieces about 3/8 inch)
2 cups frozen cooked shrimp, thawed and cut in pieces about 3/8 inch
(or use fresh cooked shrimp if it’s available)
Serve with celery sticks and red, green, yellow, or orange bell pepper strips, broccoli, cucumber

1
Let shrimp thaw overnight in refrigerator, then drain well. If they seem wet, I wrap them in a paper towel and squeeze out as much moisture as I can.
2
If using low-fat cottage cheese, put into food processor with steel blade and process until it is creamy and has the consistency of sour cream. (If using sour cream, just add with other ingredients.) Add cream cheese, lemon juice, dill weed, and Bon Appetit or celery salt, and blend together. Remove from food processor and put into mixing bowl.
3
Stir in chopped green onion and chopped bell pepper, then gently fold in shrimp. Chill dip for about an hour before serving for best flavor.

Source: Pamela Pearson