Dilly Seafood Dip


  • 1 lemon
  • 1/2 cucumber
  • 1/4 cup mayonnaise
  • 1 small red bell pepper
  • 3/4 cup sour cream
  • 1 carrot
  • 2 tablespoons Dill Mix
  • Green onions
  • 1 clove garlic
  • 1/4 pound (4 ounces) cooked medium shrimp, shelled and deveined
  • 10 cups assorted fresh vegetables such as carrots, cucumbers, broccoli, cauliflower, mushrooms, or celery


  1. Zest whole lemon using Lemon Zester/Scorer. Juice lemon using Lemon Aid to yield 1 tablespoon juice.
  2. Combine lemon zest, juice, mayonnaise, sour cream and dill mix in 1-Qt Batter Bowl; mix well with Super Scraper.
  3. Press garlic into batter bowl using Garlic Press. Finely chop shrimp, cucumber, and 1/4 of bell pepper with Food Chopper. Grate carrot using Ultimate Slice & Grate.
  4. Slice green onions using 8" chef's knife. Add chopped ingredients, carrots, and green onions to batter bowl; mix well. Pour dip into Chillzanne Mini-Bowl.
  5. Place mini-bowl in center of Chillzanne platter fitted with Chilzanne Platter Divider. Fill platter sections with vegetables.
  6. Serve dip using Bamboo Spooners.

Recipe credit: Pampered Chef