Found this on the Keebler web site (I think the URL is www.keebler.com/):
In a medium bowl, combine sour cream, 1/2 cup shrimp, salsa, 1/4 cup cilantro, Mexican seasonings and salt. Mix well.

Cover and refrigerate at least 30 minutes or up to 24 hours before serving.
To serve, garnish dip with remaining 1/4 cup shrimp and cilantro sprigs; serve with crackers. Makes about 2 cups of dip.

Posted to Bakery-Shoppe Digest by Lee Ann Hamm <lhamm@premier.net> on Feb
02, 1998