Ingredients:

  • 1/4 C chili sauce
  • 1/2 lb frozen, peeled & deveined (26-30 count) shrimp – coarsely chopped
  • 1 packet (or 3 Tbsp bulk) dry ranch seasoning mix
  • 1 Tbsp freshly chopped parsley
  • 1 C sour cream
  • 1 loaf French baguette – sliced & lightly toasted

Directions:

  1. In a large bowl, add the sour cream and ranch seasoning mix – stir until well blended
  2. Fold in the shrimp and chili sauce
  3. Cover and chill for at least 30 minutes
  4. Serve the dip over the toasts
  5. Garnish with parsley
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