• 1/3 Cup Fat-Free Sour Cream
• 1 - 8oz. block Fat Free Cream Cheese, softened
• 1/2 Cup Celery, chopped
• 1/2 Cup Onion, diced
• 2T fresh Lemon Juice
• 1/4 tsp U-Bake Salt
• 1/4 tsp U-Bake Ground Pepper
• 1/8 tsp U-Bake Ground Red Pepper
• 2 - 7oz. cans Tiny Shrimp, drained

Combine the sour cream and cream cheese in a medium bowl and beat at medium speed of a mixer until smooth. (I use a food processor). Stir in celery and remaining ingredients. Cover and chill.

Makes: 2 2/3 Cups
Fat: 0.2g
Calories: 16

I serve with Ritz Crackers - I shared this recipe with Mike Hayes of WIZM on his Coulee Region Cooking Show in July. Its awesome!