Shrimp-Lemon Yogurt Dip
SHRIMP-LEMON YOGURT DIP
8 oz lemon low-fat yogurt (unsweetened)
1 6oz can of shrimp drained (*)
3 Tbs chopped onion
1/4 tsp Worcestershire sauce
1/2 tsp lemon juice
3 shakes of lemon-pepper
3 shakes of cayenne (or to taste)
Gently fold all ingredients together, season to taste with salt. Refrigerate 2 hours. Serve with crudites and french bread slices.
(*) I use frozen raw shrimp which I saute in garlic and evoo, or by precooked bayshrimp.