Sheila's Low-Carb Shrimp Dip

Ingredients

• 8 oz. cream cheese, softened to room temperature
• 3/4 cup sour cream
• 2 tsp. fresh lemon juice
• 2 tsp. Beau Monde Seasoning
• 2 tsp. dried dill weed
• 1/2 cup finely chopped green onions
• 1 cup chopped red bell pepper
• 2 cups frozen cooked shrimp, thawed and cut in pieces about 3/8 inch
• fresh low-carb veggies to serve with the dip such as celery, red pepper strips, sugar snap peas, cauliflower, broccoli, jicama, etc.

Directions

1. Thaw the shrimp in the refrigerator overnight, then drain it thoroughly. If it still looks damp, blot it with a paper towel and press out as much extra liquid as you can.
2. In a food processor, combine the softened cream cheese with the sour cream, lemon juice, Beau Monde Seasoning or celery salt, and dried dill weed until smooth. Scrape the mixture out into a mixing bowl.
3. Add the chopped green onion and bell pepper, stirring them through the creamy base. Fold in the shrimp gently so the pieces stay intact.
4. For the best flavor, refrigerate the dip for at least an hour before you serve it.
5. Set it out with celery, red pepper strips, sugar snap peas, cauliflower, broccoli, jicama, or whichever veggie dippers you like.