· 1/2 pound shrimp, chopped (I used pre-cooked)
· 1/2 cup sour cream
· 1/2 cup mayonnaise
· 2 scallions, coarsely chopped, more for garnish (optional)
· 1/4 cup finely chopped fresh parsley
· 1 teaspoon finely grated lemon zest
· 2 teaspoons fresh lemon juice
· Coarse salt and ground pepper
· Crostini, crackers , or crudites, for serving
1. In a medium bowl, combine chopped shrimp, sour cream, mayonnaise, scallions, parsley, and lemon zest and juice; season with salt and pepper. Refrigerate shrimp dip until chilled, overnight. Serve shrimp dip garnished with scallions, if desired, alongside crostini, crackers, or crudites.
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