1/2 lb. Precooked medium cocktail shrimp, tails removed
1/2 cup Mayonnaise
2 Scallions, coarsely chopped, plus more for garnish (optional)
1/4 cup Finely chopped fresh parsley
1 cup Robert Rothschild Farm Emerald Isle Onion Dill Horseradish Dip
Coarse salt and ground pepper
Crostini, crackers, or crudités, for serving
1. Roughly chop the shrimp.
2. In a medium bowl, combine shrimp, mayonnaise, Emerald Isle Onion Dill Horseradish Dip, scallions, parsley; season with salt and pepper.
3. Refrigerate shrimp dip until chilled, at least 30 minutes (and up to 2 days).
4. Serve shrimp dip garnished with scallions, if desired, alongside crostini, crackers, or crudités.