Curried Shrimp & Egg Dip

Being a Weight Watcher, I made this at Thanksgiving with fat-free and low fat stuff...and no one knew the difference. I got many requests for the recipe.

• Ready In: 15 mins
• Serves: 16

Ingredients

• 1 -1 1⁄2 cup fat free cream cheese
• 1 1⁄2 cups fat free sour cream
• 1⁄2 cup light mayonnaise
• 2  tablespoons Worcestershire sauce
• 1  fresh  lemon, juice of
• 4  green onions, including greens, chopped
• 2  tablespoons  seafood seasoning
• 2  tablespoons curry powder
• 1⁄2 teaspoon salt
• 2 -3  teaspoons Tabasco sauce
• 4  hard-boiled eggs, chopped
• 16  ounces baby shrimp

Directions

1. Throw everything together in a bowl and stir!
2. This is great immediately, but even better when refrigerated for 2 or more hours.
3. (I use Chef Paul Prudhomme's seafood seasoning, and I use 2T curry powder, but you may wish to use more or less depending on your liking for curry.).