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