Peg's Shrimp Dip

This recipe was in a Penzey's catalog and is from Peg Mertl Of Bellingham, WA. It interested me because it includes smoked paprika, which I love! Also has a tiny bit of horseradish to provide a balancing "zing" to the creamy, smoky, shrimpy tones.

• Ready In: 10 mins
• Yields: 1 cup

Ingredients

• 1⁄2 cup  finely minced freshly cooked and cooled shrimp
• 1⁄2 cup  neufchatel cheese
• 1⁄4 teaspoon  smoked paprika
• 1⁄8 teaspoon horseradish (optional)

Directions

1. Stir all ingredients together.
2. Serve chilled with bread rounds or your favorite crackers.