This is a party fave! (I must also note this is my husband’s recipe!)
- 1 16 oz container small curd cottage cheese
- 1 16 oz container sour cream
- 2 packages hidden valley ranch dip (powdered)
- 3 cans small shrimp (drained)
In medium bowl, mix cottage cheese, sour cream, ranch dip and 2 cans shrimp. Cover and refrigerate 3 hours, stirring every hour. Remove from refrigerator, Stir well. Arrange remaining shrimp on top and sprinkle with paprika. Keep refrigerated until serving time. Serve with crackers or toast points.