Shrimp Dip - cooking recipe

Ingredients

1 (6 oz.) pkg. frozen cooked baby shrimp, chopped in large chunks
1 c. sour cream
8 oz. pkg. cream cheese, softened (or more for stiffer dip)
2 tsp. cream-style prepared horseradish
1 tsp. dry mustard or 2 tsp. Dijon mustard
1 tsp. salt
2 tsp. lime or lemon juice
1 (10 oz.) can Ro-Tel tomatoes and green chilies
1 Tbsp. catsup
1/8 tsp. cayenne

Preparation

Thaw shrimp; pat dry with paper towels and chop coarsely; set aside.
Place tomatoes and green chilies in a colander; press and drain well.
Using electric mixer or food processor, blend all ingredients except shrimp.
Add shrimp and stir in by hand, briefly and gently to retain chunk texture.
Chill 4 hours.
Serve with raw vegetables, chips or crackers.