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Yield:
1
Ingredients:
Instructions:
Instructions: Assorted crackers or sliced raw vegetables - if desired for dipping
1. Melt margarine in 10-inch skillet over medium heat. Cook celery, bell pepper and onions in mar- garine, stirring occasionally, until celery is crisp- tender. 2. Stir in remaining ingredients except yogurt and crackers; heat through. 3. Remove shrimp mixture from heat. Stir in yogurt, Serve dip warm, or refrigerate and serve cold. Serve with crackers. *1 can (4 to 4 1/2 ounces) small shrimp, rinsed and drained can be substituted for the cooked scrimp. TIME SAVING TIP Stir 1 cup chopped cooked shrimp and 1 medium tomato, peeled and chopped, into 2 cups purchased herb sour cream dip. Serve cold or heat over low heat, stirring occasionally until warm. Email this Recipe:
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