Directions:
- In a medium size bowl, combine sour cream, horseradish, ketchup, mayonnaise, salt, 2 tablespoons fresh dill, hot pepper sauce and pepper.
- Stir to combine; add shrimp and stir to mix thoroughly.
- Cover and refrigerate at least 2 hours or up to 1 day.
- Trim bottoms off endive and remove leaves, cutting end as needed.
- Remove dip from refrigerator 30 minutes before serving; garnish with dill.
- Serve with endive.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 278.93 Kcal (1168 kJ) | ||
| Calories from fat | 130.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.5g | 22% | |
|---|---|---|---|
| Cholesterol | 89.83mg | 30% | |
| Sodium | 469.07mg | 20% | |
| Potassium | 801.45mg | 17% | |
| Total Carbs | 19.63g | 7% | |
| Sugars | 1.35g | 5% | |
| Dietary Fiber | 6.18g | 25% | |
| Protein | 16.3g | 33% | |
| Vitamin C | 17.4mg | 29% | |
| Iron | 2.6mg | 14% | |
| Calcium | 183.4mg | 18% | |
| Amount Per 100 g | |||
| Calories | 94.52 Kcal (396 kJ) | ||
| Calories from fat | 44.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.91g | 22% | |
|---|---|---|---|
| Cholesterol | 30.44mg | 30% | |
| Sodium | 158.95mg | 20% | |
| Potassium | 271.58mg | 17% | |
| Total Carbs | 6.65g | 7% | |
| Sugars | 0.46g | 5% | |
| Dietary Fiber | 2.09g | 25% | |
| Protein | 5.52g | 33% | |
| Vitamin C | 5.9mg | 29% | |
| Iron | 0.9mg | 14% | |
| Calcium | 62.1mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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