Hot Shrimp and Dill Spread recipe

 To give it a spicy kick, add 1/4 teaspoon McCormick Ground Red Pepper.

Makes 16 (2-tablespoon) servings.

1 package (8 ounces) cream cheese, softened
1 pound shrimp, cooked, peeled and finely chopped
2 tablespoons chopped green onions
1 tablespoon fresh lemon juice
1 teaspoon McCormick Dill Weed
3/4 teaspoon McCormick Ground Ginger
1/2 teaspoon McCormick Season-All Seasoned Salt
1/3 cup shredded Swiss cheese

1. Preheat oven to 350 degrees F. Mix all ingredients until well blended. Spread in 8- or 9-inch pie plate.

2. Bake 20 minutes or until heated through. If desired, garnish with additional green onions before serving. Serve with assorted crackers, bagel or pita chips

Test Kitchen Tip: Substitute 3/4 pound precooked peeled shrimp.

Nutrition Information per 1 serving: Calories: 82 Sodium: 144 mg; Fat: 6 g Carbohydrates: 1 g; Cholesterol: 59 mg Fiber: 0 g; Protein: 6 g

Recipe and photograph provided courtesy of Copyright 2006 McCormick & Company, Inc.

Yield: 2 1/4 cups.