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Tasty appetizer & tidbit recipes

Basil and Baby Shrimp Dip

Makes 3 cups (750mL)


  • ¾ cup sour cream
  • ¾ cup mayonnaise
  • 1 lb. fresh-cooked hand-peeled baby shrimp (cocktail shrimp)
  • 3 green onions, finely chopped
  • 2 Tbsp. finely chopped fresh basil
  • 1 tsp. Tabasco sauce
  • 1 tsp. Worcestershire sauce
  • 1 tsp. grated lemon zest


  1. Sea salt and freshly ground pepper
  2. In a bowl, stir together the sour cream and mayonnaise.
  3. Mix in the shrimp, onions, basil , Tabasco and Worcestershire sauces, and lemon zest. Season to taste with salt and pepper.
  4. Cover and refrigerate until serving. The dip can be refrigerated for up to 2 days.

Recipe by Lesley Stowe