Creamy Shrimp Dip

From a recent Family Circle, 2007. For a healthy option, surround the dip with endive leaves instead of crackers. Haven't tried it yet.

• Ready In: 2 hrs 10 mins
• Serves: 12
• Yields: 3 cups

Ingredients

• 1  lb shrimp, cooked, finely chopped
• 8  ounces reduced-fat sour cream
• 4  teaspoons horseradish, to taste
• 1⁄4 cup ketchup
• 1⁄4 cup low-fat mayonnaise
• 1⁄2 teaspoon salt
• 2  tablespoons fresh dill, snipped, plus more for garnish or 1  teaspoon dried dill weed
• 1⁄4 teaspoon  hot pepper sauce
• 1⁄2 teaspoon black pepper
• 3  heads endive

Directions

1. In a medium size bowl, combine sour cream, horseradish, ketchup, mayonnaise, salt, 2 tablespoons fresh dill, hot pepper sauce and pepper.
2. Stir to combine; add shrimp and stir to mix thoroughly.
3. Cover and refrigerate at least 2 hours or up to 1 day.
4. Trim bottoms off endive and remove leaves, cutting end as needed.
5. Remove dip from refrigerator 30 minutes before serving; garnish with dill.
6. Serve with endive.