Preparation:
Remove and discard the coarse outer leaves from the artichoke hearts. Chop the hearts slightly, and set them aside in a medium bowl. Chop the shrimp slightly, and set them aside with the artichoke hearts.
In a small bowl, stir together the sour cream and mayonnaise. Add the Italian seasoning, garlic, onions, vinegar, salt (if desired), and pepper. Stir to mix well. Stir the mixture into the shrimp and artichokes.
Cover and refrigerate at least 1/2 hour and up to 12 hours to allow the flavors to blend.
Serve on fat-free crackers or toasted Italian bread slices.
Leftover spread will keep in the refrigerator 1 to 2 days.
16 servings/Serving size: 2 Tbsp |
