"We love having appetizers on Friday night instead of a meal, and during the summer we enjoy cooler foods. This surprising dip adds just the right amount of zing. —Ann Marie Eberhart, Gig Harbor, Washington..."
INGREDIENTS
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1/2 cup fat-free plain Greek yogurt
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1/4 cup stone-ground mustard
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1/4 cup honey
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2 tablespoons prepared horseradish
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1 pound cold peeled and deveined cooked shrimp (16-20 per pound), optional
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1/2 pound cold fresh sugar snap peas, optional