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sour cream
1 cup
1 packet (1 ounce)
large shrimp, peeled, deveined and coarsely chopped
½ pound
chili sauce
¼ cup
French baguette, sliced and lightly toasted
1
parsley, for garnish (optional)
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
In a large bowl, combine the sour cream and seasoning mix, stirring until well-blended. Fold in the shrimp and chili sauce; cover and chill for 30 minutes.
Serve the dip over the toasted baguette slices, garnished with parsley, if desired.
