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Prep Time
10 mins
Total Time
15 mins
Serves 16


1 pkg
light cream cheese, softened
250 g
1/2 cup
light sour cream
125 mL
1/2 cup
chopped fresh cilantro, divided
125 mL
1 tbsp
lemon juice
15 mL
1 pkg
Cooked Pacific White Shrimp, thawed, well drained, tails removed and chopped
340 g
2 cups
shredded iceberg lettuce
500 mL
1/3 cup
sweet chili dipping sauce
75 mL
1/2 cup
thinly sliced green onion
125 mL


Step 1

In a bowl, beat together cream cheese and sour cream with a spoon until smooth. Stir in half of the cilantro, lemon juice and shrimp. Spoon cream cheese mixture onto centre of dish and spread evenly. Spread lettuce around edge of the mixture. Drizzle chili sauce overtop and sprinkle with remaining cilantro and green onion. Cover and chill for 1 hour before serving, if desired. Serve with a variety of crackers and crisp breads.

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Nutrition Facts

Nutrition Description:
1/16 of the recipe
4 g
Saturated Fat:
2 g
5 g
55 mg
210 mg

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