Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        cream cheese -- at room temperature
     1/2  cup           plain yogurt
   2      tablespoons   fresh lemon juice
   2      tablespoons   finely chopped onion
   2      tablespoons   snipped fresh dill sprigs
   1      teaspoon      kosher salt
     1/2  teaspoon      freshly ground white pepper
     1/4  teaspoon      ground cumin -- to 1/2 teaspoon
     1/2  teaspoon      cayenne pepper
     1/2  teaspoon      hot red pepper sauce -- to 1 teaspoon
   1      pound         peeled cooked shrimp -- cut into 1/4" dice

Preparation:

In bowl of mixer, beat all ingredients except shrimp until smooth. Stir in shrimp. Cover and chill at least 2 hours. Comments: Arlene Wanderman represents the Olive Oil Council. This recipe of hers for shrimp salad -- almost a dip -- is delicious even though it includes no olive oil. This can be made up to two days ahead. The seasonings will get more intense as the shrimp sits covered in the refrigerator. If serving the day you make it, increase the seasonings to taste.